1 Beat the veal escalopes (scallops) with a meat hammer until each one is very thin.
2 Mix together the parsley, mushrooms, cheese, mayonnaise and salt and pepper. Bind the mixture using the egg.
3 Spread a spoonful of the stuffing on each escalope (scallop). Roll up and secure each one with a cocktail stick (toothpick).
4 Place the butter in a 23cm/9 inch round pie dish and microwave on full power for 2 minutes until foaming.
5 Put the veal escalopes (scallops) into the dish, turning so that all sides are coated with the hot butter.
6 Cover with plastic wrap, and pierce. Microwave on full power for 6 minutes, turning escalopes (scallops) over and around, half way through cooking.
7 Set aside, covered with foil.
8 To make the sauce, put the wine and stock into a small jug in the microwave on full power for 2 minutes.
9 Cream the cornflour (cornstarch) and salt and pepper with a little water until smooth.
10 Beat the cornflour (cornstarch) into the wine mixture with the juices from the meat. Season with salt and pepper.
11 Microwave on full power for 1 1/2 minutes, until boiling. Cool slightly and beat in the mushrooms, egg yolk and cream.
12 Arrange the veal in the serving dish. Pour over the sauce and serve garnished with parsley.