Wash the basil, shake dry and pluck the leaves. Blitz with the peeled garlic, Parmesan and 3-4 tbsp oil. Season with salt and pepper.
Place the cutlets between 2 layers of cling film and pound them to an even thickness.
Season with salt and pepper.
Spread with the pesto.
Roll up the meat and secure with cocktail sticks.
Heat the remaining oil in a pan.
Fry the rolls until browned all over.
Pour over the stock and simmer, covered, for 10 minutes over a low heat.
Meanwhile, wash the spring onions and cut into rings.
Saute in butter in a hot pan for 1-2 minutes. Add the lentils, pour in some stock and simmer, covered, over a low heat for 10 minutes.
Plunge the tomatoes into boiling water, then cool in cold water. Drain, peel, quarter, deseed and dice.
Add to the lentils.Cook until the lentils are tender and have absorbed all the stock, adding extra stock if needed. Season with salt and pepper.
Remove the meat rolls from the pan and keep warm wrapped in foil.
Bring the pan juices to the boil, add the cream and simmer lightly until thickened. Season with salt and pepper.
To serve, slice the veal rolls (remove the cocktail sticks first) and add the sauce and the vegetables.