Stuffed Veal Rolls

Place veal cutlets between two sheets of plastic wrap and gently pound to ⅛-inch thickness using a meat mallet, being careful not to tear the meat.

Season both sides of each pounded cutlet generously with salt and freshly ground black pepper.

Divide the washed arugula and basil evenly among the cutlets, arranging the greens in a line on one half of each cutlet, leaving a ½-inch border on the edges.

Roll each cutlet tightly from the filled side toward the unfilled side, then secure with a wooden toothpick inserted through the seam to prevent unrolling during cooking.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the veal rolls seam-side down and cook for 3-4 minutes until golden brown, then carefully turn and cook the other sides for 2-3 minutes until browned.

Pour the dry vermouth around the rolls (not directly on them) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Add the chicken broth to the pan and bring to a simmer, then reduce heat to medium-low and cook for 3-4 minutes until the rolls are cooked through and the sauce has reduced slightly.

Transfer the veal rolls to a serving platter, carefully remove the toothpicks, and spoon the pan sauce over the top before serving.