1. Flavor the breadcrumbs with chopped chili pepper, oregano salt and oil.
2. Stuff the veal slice with the breadcrumbs and close it in a rollò shape, bake in a hot oven at 180° for about 10 min.
3. Meanwhile, prepare the hummus by whisking together until smooth: the chickpeas, garlic clove, lemon juice, parsley, a tablespoon of sesame oil a sprinkle of paprika, always adjusting salt and pepper to taste.
4. Plate with the humus at the base of the plate, lay the rollo' on top, and complete by glazing with the Pecorino Romano DOP sauce.