Step-by-step preparation:
1. Preparing and pounding the meat: Slice the veal into portions about 8–10 mm thick (similar to classic cutlets). Cover with plastic wrap and thoroughly pound the pieces on both sides to tenderize the fibers. Season evenly with salt and freshly ground black pepper.

2. Preparing prunes and onions: Rinse the prunes well in warm water and be sure to pat them dry with a paper towel (if the prunes are very firm, soak them in boiling water for 5 minutes). Peel the large onions and slice them into thin half-rings; they will release plenty of juice and create a delicate, slightly sweet base.

3. Forming the meat rolls: Place 2–3 prunes at the edge of each pounded veal slice. Carefully and tightly roll the meat up into neat cylinders.

4. Layering in the pan: Spread all the sliced ​​onion across the bottom of a shallow pot or heavy-bottomed sauté pan—this "bed" will effectively prevent the meat from burning. Arrange the first layer of rolls tightly on top and coat them with a thick layer of 67% "European" mayonnaise (made with rapeseed oil). Then, place the second layer of rolls and cover them again with the 67% "European" mayonnaise.

5. Pre-marinating (the secret to juiciness): Cover the sauté pan with a lid and place it in the refrigerator for at least 2–3 hours. During this time, the mayonnaise and onion juice will deeply penetrate the veal fibers, making the meat incredibly tender.

6. Slow braising: Cover the sauté pan with a lid and place it over the lowest heat. Braise for 1.5–2.5 hours (the time depends on the number of layers and the thickness of the meat). As it cooks, the onion and mayonnaise will blend with the juices from the veal and prunes, creating a velvety, succulent sauce.

Bon appétit!