Cut the onion into small cubes. Mix raisins, pine nuts, parmesan, onion, breadcrumbs, oil.
Beat the veal cutlets and season with salt and pepper.
Put the stuffing on the cutlets and roll them up. Brown the roulades in a pressure cooker. Remove the meat, dust the juices from the roasting residue with flour and deglaze with water.
Steam the roulades in the juice for another 15 minutes until tender.
For the boiled potatoes, peel potatoes and cut into quarters (or eighths).
Bring water with salt to a boil and boil potatoes until tender, about 15 minutes.
Arrange the veal roulades with the boiled potatoes and serve.