Flatten cutlets, season with salt and season with pepper. Clean, rinse or peel the pumpkin and zucchini and cut into sticks. Divide 1/4 of the vegetables evenly among the four roulades, roll up and pin with a wooden stick.
Heat two tsp of the oil in a saucepan. Fry the rolls in it all around. Add sherry and a quart of water and bring to a boil. Take two tablespoons of the soup, let it melt and steam it for 50 minutes in a closed saucepan with moderate heat.
Finally, add whipped cream and thicken the sauce with cornstarch. Heat the remaining sunflower oil or other vegetable oil and sauté the remaining vegetable sticks in it. Add three tbsp of water and let the remaining soup melt in it. Steam the vegetables for five minutes with the lid closed. Serve with the veal rolls.
Our tip: Zucchini are tender in taste and therefore well suited for children.