In a bowl mix the asiago, olive oil, parsley, garlic, and red pepper flakes. Season with salt and pepper.
Cover the veal cutlet with plastic wrap and gently pound it to an even thickness using a mallet or rolling pin, this will tenderize the cutlet. Season with salt and pepper. (If making more than one portion, it is recommended to slightly overlap 2 veal cutlets and gently pound them to a even thickness while fusing them together at the seam. Repeat for more portions). Evenly spread the parsley mixture onto the veal cutlet.
Then roll them up tight. Tie off the ends with butchers twine as well as a tie or two in the middle for stability.
Heat a nonstick pan over medium heat. Once hot add the canola oil, mushrooms, and shallot. Saute until the mushrooms start to soften. Then push everything to the side of the pan and sear the veal roulade to brown on all sides.
Once browned, stir the broth, tomato paste, and thyme into the pan. Cover with a lid and bring to a simmer for 10 minutes. Turn over the roulade every 5 minutes to cook evenly. Then remove the lid and continue to simmer, until the liquid thickens to a smooth consistency and concentrates in flavor. Stir in the butter. Taste and adjust the seasoning with salt if needed, then remove from the heat.
Remove the butchers twine with scissors and portion the roulade as needed.
Spoon the sauce over top and serve with bread.