Prepare the veal cutlets by cutting them into small, manageable sizes.

In a bowl, beat the eggs for the egg wash.

In another bowl, combine grated Locatelli cheese and bread crumbs for the coating.

Dip each veal cutlet into the beaten eggs, ensuring it's fully coated.

Next, dip the egg-coated cutlet into the Locatelli and bread crumb mixture, pressing gently to adhere.

Set aside the coated veal cutlets.

In a separate bowl, mix the finely chopped hard-boiled eggs, grated Locatelli cheese, chopped parsley, salt, and pepper.

Lay out the veal cutlets on a sheet of foil.

Place a portion of the egg, cheese, and parsley mixture onto each cutlet.

Place small pieces of butter on top of the mixture on each cutlet.

Carefully roll up each cutlet, encasing the filling.

Secure the rolled cutlets with toothpicks to prevent them from unrolling during cooking.

Preheat the broiler to 375°F (190°C).

Place the rolled cutlets under the broiler.

Broil the cutlets until they are brown on all sides, turning occasionally to ensure even cooking.