Preheat oven to
180C. Trim veal of excess fat and sinew. Place flesh-side-up on a board.
Butterfly thicker parts of meat; pound to flatten. To make spicy stuffing:
heat oil in heavy-based pan; add onions and chicken mince and cook over
medium heat for 4 minutes until brown. Use a fork to break up any lumps.
Remove from heat, add remaining ingredients except extra oil. Stir to
combine. Place mixture into food processor bowl and process 30 seconds or
until fairly smooth. Spread Spicy Stuffing over veal, roll and tie up
securely with string. Brush well with olive oil and place on a roasting
rack in a baking dish. Pour 1.5 cups water into dish. Bake 60 minutes or
until cooked to your liking. Add extra water to pan as necessary and skim
fat from surface. Serve with pan juices.