for the stuffing mix the minced meat with all the ingredients (preferably a fork and no blender) and make sure all the components are equally divided

do the exact same thing for the marinade

rubb in the slices of veal with the marinade (preferably one day in advance but not necessary)

take an amount of stuffing and start filling the slices of veal, the amount you use depends on the size of the slice (just make sure it doesn't all come out) and start rolling up the veal

to prevent the veal from falling apart you can either use kitchen/cooking rope or skewers and tie it up

make sure your frying pan is hot enough, melt enough butter (don't be shy now) and make sure it's coloured (not burned) before you put in the meat

when both sides are equally coloured , lower the fire, pour in the stock and the thyme, put on the lit and let simmer until done (approximately 10 min)