Place the veal cutlets between two sheets of cling film, which have been brushed with oil beforehand, and pound them thinly, then season with salt and pepper.
Heat the butter in a frying pan, sauté the diced shallots, add the diced mushrooms and ham and sauté. Finally, add the chopped sage and season to taste with salt and freshly ground pepper.
Divide the mushroom-ham mixture evenly among the four cutlets that have been beaten out, smooth a little, place Emmental cheese sticks and a sage leaf on top and roll up like a roulade. Pin with two toothpicks and marinate with olive oil, fennel seeds and ground chili. Then place on the hot grill and grill the veal rolls for about 6-7 minutes.
Tip: Use your favorite ham – then your dish tastes twice as good!