Slice the beef thinly then season and marinate at least 3 hours. Grate the cheese and set aside

Place the beef on plastic wrap, fold and cover with the plastic wrap and pound the beef flat .

Add the cheese then the poi leaves. Fold and tightly roll. Wrap tightly with the plastic and refrigerate for 1 hour. Note: Because the beef is more manageable we can skip adding the tooth picks.

Add the paprika, parsley, thyme, oregano to the flour. Mix. Roll the beef in the flour dip in the egg and milk mixture then roll in the breadcrumbs.

Preheat the oven for 10 minutes at about 180 degrees Celsius ( 356 degrees F ). Place the beef roulades on a greased baking tray and bake for about 30 minutes.

Allow to cool. Cut into 1" thick rolls. Place cutlets on a serving plate and serve. Note: The cutlets may be served with any of your favorite sauces to add extra flavour.