Veal Roulades with Cheese Filling
Pound cutlets and season with salt and pepper. Finely chop olives and herbs. Coarsely chop tomatoes.
Mash cheese, mix with olives and herbs, spread on the cutlets, tightly roll up and secure. Cook roulades in olive oil on all sides. Pour in broth and diced tomatoes and season with salt and pepper. Cover and cook over low heat 25 minutes. Serve.