Veal And Smithfield Ham Swirls

• 1/2 c. chopped green onions
• 1/2 c. unsalted butter, melted
• 2 c. soft breadcrumbs
• 2 cloves garlic, minced
• 1 c. chopped fresh parsley
• 1 egg, beaten
• 2 Tbsp. chicken broth
• 4 (1/2-inch thick) boneless veal steaks (about 1 3/4 lb.)
• 2 tsp. Dijon mustard
• 1/2 lb. thinly sliced cooked Smithfield ham
• 1 Tbsp. unsalted butter, melted
• 1/2 c. white wine
• Onion Butter

1. Saute green onions in 1/2 cup butter in a large skillet until tender.
2. Remove from heat; add next 5 ingredients.
3. Stir well and set aside.
4. Flatten veal steaks to 1/4-inch thickness, using a meat mallet or rolling pin.
5. Spread mustard evenly over veal; top each steak with a ham slice.
6. Pat 1/4 cup onion mixture evenly over ham slices; roll up jellyroll fashion and secure with a wooden pick. Place veal rolls, seam side down, on a rack in a shallow pan. Brush with 1 tablespoon melted butter.
7. Bake at 325u0b0 for 30 to 35 minutes or until tender.
8. Remove veal from pan to serving platter. Remove toothpicks and cut into 1/2-inch slices.

green onions, unsalted butter, breadcrumbs, garlic, parsley, egg, chicken broth, mustard, ham, unsalted butter, white wine, onion butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708543 (may not work)