Veal roulades with vegetable filling

Prepare the vegetables, cutting two thirds into julienne approx. 7 mm cm thick and 10 cm long. Brown in 1 tbs of butter, add 2-3 tbs of water, and season. Cover with a lid and cook al dente, then leave to cool.

Cube the rest of the vegetables and shallot. Brown in the rest of the butter and add the white wine. Reduce by half on a medium heat. Add cream, bring to the boil, season with mustard, salt and pepper.

Sprinkle the vegetables on the cheese slices and roll up. Season the meat, place the rolled cheese on top of the escalopes, roll up, and tie off with cooking string. Fry the roulades on all sides in hot butter at a medium heat for 7-10 minutes.

Re-heat the sauce. Finely chop and add the chives. Plate the veal roulades, adding the sauce.

Serve with pasta.