Instructions: Flatten the escalopes with a rolling pin and cut each one in half.

Melt 25g of the butter in a pan and fry the bacon over moderate heat for 3 minutes stirring once or twice.

Add the mushrooms and cook for a further 2 minutes.

Stir in the sultanas parsley and cheese and add salt and pepper.

Remove from the heat.

Divide the filling between the pieces of veal and press it well down.

Roll up the veal Swiss roll style and tie each one round with thin string to secure.

Melt the remaining butter in the pan and fry the veal rolls over moderate heat for about 8 minutes turning them to brown them evenly.

Remove the veal from the pan stir in the flour and pour on the wine.

Bring to the boil and add salt and pepper to taste.

Return the veal.

Cover the pan and simmer over low heat for 10 minutes turning once.

Remove the strings and garnish with the parsley.

Serves 4

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