First of all, to prepare the rolled veal, cut the carrot into julienne strips, blanch it in boiling salted water for about 3 minutes, then, drain it and dry it.
We then toast the breadcrumbs in a pan, possibly non-stick. In the meantime, take a bowl and add the parsley with the parmesan.
We take a sheet of foil, previously oiled, lay the meat and season it with salt and pepper. Spread the spinach and carrot on top, sprinkle everything with breadcrumbs and roll the meat, closing it well so that the filling remains inside, before wrapping it in foil.
We bake the rolled veal in a preheated oven at 200 degrees for about 45 minutes, lowering the temperature to 180 degrees after 20 minutes. We then make an opening in the foil and pour the liquid that has formed into a pan to make it shrink. Sprinkle it on the cut meat and serve hot.
