Step 1Boil potatoes for 6–8 minutes, or until just tender. Drain well.
Step 2Heat 2 teaspoons of olive oil in a large non-stick frying pan over high heat. Sauté potatoes for 10 minutes, or until tender, golden and crisp. Transfer to a serving plate and cover with a sheet of foil to keep warm.
Step 3Place the veal on a clean work surface. Drizzle with 1 tablespoon of the lemon juice, then scatter with the lemon zest, currants, pine nuts and 2 tablespoons of the parsley. Carefully roll up to enclose filling. Secure with string or a toothpick, if needed.
Step 4Heat 2 teaspoons of oil in the same large frying pan over medium-high heat. Cook veal, turning, for 4–5 minutes, or until browned and cooked as desired.
Step 5Drizzle the steamed greens with the remaining lemon juice. Slice the veal rolls, and serve with potatoes, greens, remaining parsley and lemon wedges.