Ingredients:

12 thinly sliced Veal Cutlets, 1 pounds in all 780g
lb fresh porcini 250g
1/3 cup butter 80ml
1⅛ cups grated Parmigiano 280ml
A small onion, minced
3 slices of white bread, moistened with broth and gently squeezed to remove excess moisture
An egg
A bunch of parsley, minced
2 cloves garlic
Several leaves sage
a bullion cube, crumbled
flour
olive oil
cup dry sherry 125ml
Salt
Pepper
Freshly grated nutmeg
Needle and thread

Methods:

Carefully clean the mushrooms of any dirt that is adhering to them,rube them with a dampened cloth, and slice them finely.Saute the minced onion in half the butter, and when it begins to turn translucent add the mushrooms.Cook for about 10 minutes over a moderate flame, seasoning the mixture with the crumbled bullion cube.

When the mushrooms are cooked, mince them, and then combine them with the bread, the egg, the Parmigiano, pepper, a dash of nutmeg, and a little salt.Mix thoroughly,then add the minced parsley.
Once you have prepared the filling gently pound the slices of meat to thin them, taking care not to puncture them.Season the slices (one side only) with salt and pepper,and place a bit of the filling in the center of each.

Fold the slices over the filling and sew them shut.Preheat the oven to 400F (200C), and while it is heating flour the wallets and brown them in an oven proof skillet in which you have heated the remaining butter, a couple of tablespoons of oil and 2 leaves of sage.Sprinkle the sherry into the pan and cook until half is evaporated.Cover the pan and transfer it to the oven for 15 minutes.When the wallets are done transfer them to a platter, remove the strings, drizzle the drippings over them and serve.