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1
Drop the garlic slices into the olive oil, and let it infuse for 30 minutes to an hour.
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2
Pound the veal scallops into thin scaloppine: First, place each slice between sheets of wax paper and tenderize it, preferably with the toothed face of a meat malletdont tear through the meat.
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3
Flatten and spread the meat into a thin oval, roughly 8 inches long and 4 inches wide and 1/4 inch thick.
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4
The pieces will vary in size.
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5
To make the rollatini filling, toss together the bread crumbs, pecorino, oregano, chopped parsley, and 1/2 teaspoon salt in a bowl.
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6
Drizzle over it 4 tablespoons of the garlic-infused oil (discarding the slices), and keep tossing the crumbs until theyre evenly moistened.
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7
Lay out the scaloppine and lightly salt the top surface.
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8
Sprinkle a tablespoon or a bit more of the bread crumbs over each scaloppine, covering the top almost to the edges.
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9
Starting at one of the narrow ends, roll up each of the scaloppine the long way, enclosing the crumbs.
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10
Stick a toothpick into the flap end of the meat all the way, and all the way through the roll, to hold it together.
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11
Brush the rolls with some of the remaining oil, set them on a platter, and sprinkle the remaining bread crumbs on top.
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12
Let the rollatini sit (so the flavors permeate the meat) for 20 minutes.
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13
Meanwhile, light your grill and heat the rack over a medium flame or bed of charcoal or wood coals (my favorite for flavor).
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14
Set the rollatini on the grill, and rotate them every 1 1/2 to 2 minutes, to keep them evenly moist as they cook.
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15
Occasionally brush or drizzle over them more garlic-infused oil.
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16
When theyre grill-marked all around, after 7 minutes or so, check doneness by slicing into a roll.
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17
If the center is not warm, continue grilling slowly, lowering the flame or spreading out the coals as needed.
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18
Remove to a warm platter, brush the rollatini again with oil, and let them sit for a couple of minutes before serving.
