Preheat the oven to 350 degrees F. Place a piece of veal on a cutting board and cover with plastic wrap. Flatten the veal with a kitchen hammer until about 4 inches in width and then set on a plate. Repeat with remaining veal.
Set a piece of veal flat on a work surface. Brush the top of it with 1 tsp. of mustard. Set a pickle slice and piece of bacon at one end of the meat. Roll into a cylinder and secure with string or a toothpick. Repeat with the remaining veal.
Place the oil in a large skillet set over medium-high heat. Season the veal with salt and pepper. Add veal, in batches if necessary, to the skillet, brown on all sides and then set in a 9" x 13" casserole. Remove any excess oil from skillet, and then add the stock/flour mixture, wine and thyme. Bring to a simmer and then pour over the rouladen. Cover and bake 60 to 70 minutes, or until meat is tender. If desired, sprinkle servings of the veal with chopped parsley.
Note: Veal scaloppini is usually sold two to a package in our meat department showcase. If you can’t find it, ask one of our butchers to cut some for you.