Veal Rolls

• 1/4 pound ground veal
• 1/2 cup chopped prosciutto
• 1/2 medium onion, chopped
• 1/2 cup of parsley, chopped
• 4 cloves of garlic, chopped
• Salt and pepper
• 8 portions veal cutlets, well pounded (no more than 1/4 inch thick and about 3 by 5 inches)
• 3 tablespoons oil
• 4 tablespoons butter
• 2 cups chicken broth
• 1 cup white wine

1. Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
2. "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
3. Brown the veal rolls in butter and oil over high heat.
4. Turn until browned all around.
5. Add chicken broth and wine to pan.
6. Reduce heat to medium and let simmer, covered, about 20 minutes.
7. Remove string.
8. Serve with mustard, mayonnaise.

ground veal, onion, parsley, garlic, salt, veal cutlets, oil, butter, chicken broth, white wine

Taken from cooking.nytimes.com/recipes/5237 (may not work)