Combine all the marinade ingredients, whisking to obtain a homogeneous consistency. Pour into a plastic bag and add the veal cutlets. Remove the air from the bag and close it tightly. Let marinate in the refrigerator for 2 to 4 hours. Reserve the marinade. Lay each cutlet flat on a work surface. Place two basil leaves and a slice of camembert at one end of the cutlet, then roll it up. Secure with string or toothpicks. Place the veal roulades on the preheated grill of the barbecue. Brush with marinade and cook for about 10 minutes, turning occasionally.