Veal And Cheese Rouladen

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1/3 cup light sour cream

3 tbsp chopped fresh parsley

2 tbsp dill pickle juice

1 tbsp German-style mustard

1 tsp cornstarch

4 pieces veal scaloppine , (about 1 lb/450 g)

1/4 tsp each salt and pepper

4 slices (75 g) Canadian Swiss cheese

2 dill pickles , quartered lengthwise

2 tbsp all-purpose flour

1 tbsp each vegetable oil

1 onion , finely chopped

3/4 cup chicken broth

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