Preheat oven to 190°C (375°F).Cover cutlets with spinach, then cheese. Starting with the narrowest end, roll up each cutlet and secure with toothpicks.In a frying pan over medium-high heat, melt 15 mL (1 tbsp) butter with oil, and cook meat on all sides. Arrange in an ovenproof dish, salt and pepper generously, and roast for 12 to 15 minutes, according to size.For the sauce, in the same frying pan melt 15 mL (1 tbsp) of butter and cook shallot and garlic. Add mushrooms and cook a few minutes more. Remove from pan and set aside.In the same frying pan over medium heat, melt remaining 30 mL (2 tbsp) of butter and add flour, whisking constantly to obtain a roux. Add wine, whisking, then stock and continue whisking. Bring to a boil and simmer until thick. Reduce heat and stir in evaporated milk and herbs. Salt and pepper to taste. Return cooked mushrooms to pan. If sauce needs more thickening, continue to cook a few minutes more. Check seasoning.Slice veal birds and arrange on a bed of pasta. Spoon sauce over top. Serve with your choice of vegetables.

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veal birds 1/4 lb (6x125 g) large veal cutlets, pounded flat 1/2 lb (225 g) fresh Spinach, washed and trimmed 1/2 lb (225 g) canadian gouda, thinly sliced 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) olive oil Salt and freshly ground pepper 1 shallot, chopped 1 clove garlic, chopped 3 Tbsp. (45 mL) butter 2 cups (500 mL) sliced mushroom, your choice 2 Tbsp. (30 mL) flour 1/2 cup (125 mL) white wine 1 1/2 cups (375 mL) veal stock or beef broth 1/2 cup (125 mL) 2% evaporated milk Herbes de Provence, to taste Salt and freshly ground pepper