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1
Place each piece of veal between 2 sheets of clear plastic wrap.
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2
Using a heavy flat-bottomed mallet, pound each piece of veal as thin as possible without breaking the fibers of the meat.
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3
Sprinkle the veal on both sides with salt and pepper.
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4
Spread each slice flat.
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5
Put the cheese in a mixing bowl and add salt, pepper, finely chopped basil, thyme, rosemary and oregano.
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6
Blend well.
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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.
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8
Roll each slice tightly over and over itself to enclose the fillings.
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9
Dredge lightly in flour.
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10
Shake off excess.
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11
Set aside.
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12
Preheat the oven to 400 degrees.
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13
Meanwhile, pour the wine into a saucepan.
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14
Add the coarsely chopped basil leaves and stems and shallots.
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15
Bring to a boil and cook until reduced to 3 or 4 tablespoons.
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16
Strain the sauce into another saucepan.
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17
Bring the sauce to a boil and add the cold butter a few cubes at a time, stirring rapidly with the whisk.
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18
When smooth add the lemon juice.
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19
Set aside.
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20
Pour the oil into a skillet and when it is very hot add the veal rolls seam-side down.
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21
As they brown turn them until nicely browned all over.
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22
If the rolls seem not cooked through, place them on a heatproof dish and bake about 2 minutes.
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23
Do not overcook.
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24
Arrange 2 veal rolls on each of 4 warm serving plates.
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25
Garnish each with 1 basil leaf.
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26
Spoon a little of the sauce over each serving.
