I pounded some veal scallopini into thin cutlets. Then I mixed 3 T. of butter with a generous squeeze of anchovy paste, and spread a light layer of anchovy butter on each piece of veal.
Next I topped each cutlet with some grated gruyere.
Then topped each with fresh sage leaves.
I rolled each piece of veal up, and secured them with toothpicks. Then I sauteed them in butter, browning each side, for a total of about 6 minutes.
I put them in the oven for 5 minutes while I deglazed the pan with some white wine to pour over the cooked veal rolls. We enjoyed the sage-cheese-anchovy butter flavors with some asparagus risotto.