For the filling, mix well the minced meat with onion, parsley, breadcrumbs and egg, season with salt, pepper and rosemary.
Lightly season the beaten cutlets with salt, brush with a little mustard and apply the stuffing, roll up and tie with spaghetti.
Turn them in flour on the other side, fry them in hot fat on all sides, pour beef broth, add white wine, juice of one lemon and whipped cream and stew them with closed lid at medium heat for about half an hour.
Take out the roulades, remove the thread. Season the sauce and pour it over the veal.
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