Veal rolls with mushrooms and truffle butter

Clean the meat removing the fat parts and beat it well with the meat tenderizer. Meanwhile, sauté the mushrooms in a base of oil with garlic, add the wine, and let it evaporate, then add salt, pepper and cook. When ready, add the parsley and, once warmed, chop the mushrooms with the knife. Add the parmesan cheese and divide the mixture into two small piles around which the slices of meat will be wrapped, forming rolls with the filling well sealed inside. Close with string, pass in the flour and brown in the pan still greased mushrooms, in which a spoonful of truffle butter will be melted. Brown well on all sides, then add a little water, salt and cook for about 10 minutes, until the bottom has shrunk. At this point, remove the twine from the veal rolls and serve with the cooking base with another drop of water and a little more truffle butter. It is an extremely tasty and refined second course.