Veal and Bacon Roulade

1. In a small sauce pan, bring milk to a boil, season with salt and pepper and a little ground nutmeg.
2. Pour milk on the veal escalopes, then set aside to cool.
3. Place a slice of bacon on each piece of veal.
4. Roll it up and stick a toothpick on the middle to make a small roulade.
5. Repeat process for the rest of the veal and bacon slices.
6. Coat the roulade in flour, then deep fry until golden-crisp.
7. Serve with bread toasts or pasta with white sauce.