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1
Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
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2
Toss the bread crumbs with half the infused oil and the parsley.
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3
Season to taste with salt and pepper.
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4
Place two of the veal slices between two sheets of plastic wrap and, with the smooth side of a heavy meat mallet, pound each slice of veal into a rough rectangular shape about 1/4 inch thick.
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5
Dont pound the veal too thin, or there is a possibility that the filling will leak during cooking.
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6
Repeat with the remaining veal.
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7
Divide the cheese and tomatoes evenly among the slices of veal, placing them along the center of one of the longer edges.
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8
Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle on half the remaining infused oil.
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9
Roll the scallopine around the filling into compact rolls.
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10
Secure the flap with two toothpicks to keep the rolls intact while they cook.
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11
Preheat the oven to 425 F. Lightly brush a baking pan into which the veal rolls fit comfortably with some of the remaining infused oil.
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12
Arrange the veal side by side and seam side down in the prepared dish.
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13
Scatter the remaining bread crumbs in an even layer over the veal and drizzle on the remaining infused oil.
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14
Bake until the bread crumbs are golden brown and the cheese in the filling is melted, about 20 minutes.
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15
Serve as is or with a slice of lemon.
