Veal Rolls With Herbed Farmer Cheese

1. 1

   Place each piece of veal between 2 sheets of clear plastic wrap.

2. 2

   Using a heavy flat-bottomed mallet, pound each piece of veal as thin as possible without breaking the fibers of the meat.

3. 3

   Sprinkle the veal on both sides with salt and pepper.

4. 4

   Spread each slice flat.

5. 5

   Put the cheese in a mixing bowl and add salt, pepper, finely chopped basil, thyme, rosemary and oregano.

6. 6

   Blend well.

7. 7

   Spoon an equal portion of the cheese mixture onto each veal slice, placing it toward the bottom end of each slice but leaving a margin.

8. 8

   Roll each slice tightly over and over itself to enclose the fillings.

9. 9

   Dredge lightly in flour.

10. 10

    Shake off excess.

11. 11

    Set aside.

12. 12

    Preheat the oven to 400 degrees.

13. 13

    Meanwhile, pour the wine into a saucepan.

14. 14

    Add the coarsely chopped basil leaves and stems and shallots.

15. 15

    Bring to a boil and cook until reduced to 3 or 4 tablespoons.

16. 16

    Strain the sauce into another saucepan.

17. 17

    Bring the sauce to a boil and add the cold butter a few cubes at a time, stirring rapidly with the whisk.

18. 18

    When smooth add the lemon juice.

19. 19

    Set aside.

20. 20

    Pour the oil into a skillet and when it is very hot add the veal rolls seam-side down.

21. 21

    As they brown turn them until nicely browned all over.

22. 22

    If the rolls seem not cooked through, place them on a heatproof dish and bake about 2 minutes.

23. 23

    Do not overcook.

24. 24

    Arrange 2 veal rolls on each of 4 warm serving plates.

25. 25

    Garnish each with 1 basil leaf.

26. 26

    Spoon a little of the sauce over each serving.

* Per serving · 4 servings · Values may vary.