Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Luigi Vitrone's Pastabilities, Wilmington, DE