Veal Rolls With Herbed Farmer Cheese

• 8 thin slices veal, preferably taken from the loin or leg, each slice weighing about two ounces
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 cup farmer cheese, crumbled, diced or chopped as finely as possible
• 3 tablespoons finely chopped fresh basil
• 1 1/2 teaspoons finely chopped fresh thyme or half the amount dried
• 2 teaspoons finely chopped fresh rosemary or half the amount dried
• 2 teaspoons finely chopped fresh oregano or half the amount dried
• Flour for dredging
• 3/4 cup dry white wine (see note)
• 1/2 cup fresh basil leaves plus basil stems, coarsely chopped
• 2 tablespoons plus 2 teaspoons finely chopped shallots
• 8 tablespoons cold butter, cut into small cubes
• 1 teaspoon fresh lemon juice
• 1/4 cup peanut, vegetable or corn oil
• 8 whole, unblemished basil leaves for garnish

1. Place each piece of veal between 2 sheets of clear plastic wrap.
2. Using a heavy flat-bottomed mallet, pound each piece of veal as thin as possible without breaking the fibers of the meat.
3. Sprinkle the veal on both sides with salt and pepper.
4. Spread each slice flat.
5. Put the cheese in a mixing bowl and add salt, pepper, finely chopped basil, thyme, rosemary and oregano.
6. Blend well.
7. Spoon an equal portion of the cheese mixture onto each veal slice, placing it toward the bottom end of each slice but leaving a margin.
8. Roll each slice tightly over and over itself to enclose the fillings.
9. Dredge lightly in flour.
10. Shake off excess.
11. Set aside.
12. Preheat the oven to 400 degrees.
13. Meanwhile, pour the wine into a saucepan.
14. Add the coarsely chopped basil leaves and stems and shallots.
15. Bring to a boil and cook until reduced to 3 or 4 tablespoons.
16. Strain the sauce into another saucepan.
17. Bring the sauce to a boil and add the cold butter a few cubes at a time, stirring rapidly with the whisk.
18. When smooth add the lemon juice.
19. Set aside.
20. Pour the oil into a skillet and when it is very hot add the veal rolls seam-side down.
21. As they brown turn them until nicely browned all over.
22. If the rolls seem not cooked through, place them on a heatproof dish and bake about 2 minutes.
23. Do not overcook.
24. Arrange 2 veal rolls on each of 4 warm serving plates.
25. Garnish each with 1 basil leaf.
26. Spoon a little of the sauce over each serving.

veal, salt, freshly ground pepper, farmer cheese, fresh basil, thyme, fresh rosemary, fresh oregano, flour, white wine, fresh basil, shallots, cold butter, lemon juice, peanut, basil

Taken from cooking.nytimes.com/recipes/2128 (may not work)