Preheat oven to 350. In a skillet over high heat melt half of the butter and saute vegetables with shallot and garlic. Season and let cool. Spread cooked vegetables over the cutlets and add the aged gouda sticks. Fold edges over, filling inside. Tie or pin with toothpicks. Melt the remaining butter in skillet over high heat and quickly brown rolls on sides. Set aside in ovenproof cookware. Add white wine to hot skillet to collect juices, then pour over cutlets. Cook for 20 mins. Slice rolls diagonally before serving to reveal stuffing.
Alternatively you can place cooked vegetables on browned cutlets, Top with cheese and place in oven for an “open faced” version.