How to make
Remove the skins and fat from the veal steaks.
Cover them with cling film and pound them to make them thin enough to make the roulades. Remove the foil and season with a little salt and black pepper.
Spread each steak with a thin layer of mustard. Put a slice of ham, 2 tablespoons of grated cheese and thinly sliced pickles on top.
Carefully roll them up from the narrow side, then roll them lengthwise. Secure them with toothpicks.
On high heat, heat a little olive oil and seal the roulades on all sides. When turning them over, remove the sticks and carefully secure them with toothpicks the other side.
Grease a baking tray with a little olive oil and arrange the roulades. Pour the veal broth - one finger from the bottom and place the pan in a preheated oven at 410°F (210 degrees).
It is best to cover the pan with aluminum foil, so that the veal doesn't dry out much.
Meanwhile, prepare the sauce. Heat the butter on a moderate heat and add the peppercorns. Once the fat is flavored, pour the brandy and stir until it evaporates.
Pour the cream and broth, dissolved in milk. Boil the sauce for 10 minutes, by stirring occasionally.
Finally, you can strain the sauce to remove the peppercorns. Pour the roulades with it and serve them immediately.
The veal roulades with a wonderful stuffing are ready.
