2 lbs. veal cutlet, pounded thin, cut into 4 inch squares
1/2 cup grated Romano cheese
1 tablespoon finely minced fresh parsley or, if necessary, dry parsley
1 cup bread crumbs
3 slices prosciutto, cut into strips, 3 inches
Salt & freshly ground pepper to taste
Olive oil to roll in

Combine cheese, parsley and pepper. Place a small amount of this mix on each square of cutlet. Cover with a strip of prosciutto. Dot with butter. Roll up tightly and fasten with a toothpick. Roll into bread crumbs after rolling in the olive oil. Pat crumbs in well. Grease a shallow pan. Place rolls in pan. Drizzle balance of oil over and bake at 375° F.  for 40 to 45 minutes. Turn rolls to cook both sides, halfway through cooking.

Granny would have prepared these differently: used the cheese, parsley and pepper with a little minced garlic, put several rolls on a skewer and dipped these in egg and then seasoned bread crumbs, and then put a bay leaf between each roll as she put them on the skewers. These would be broiled over an open fire (the old cook stove). Alternatively, these could be baked, if Granny had an oven. She definitely had a garden.  The parsley would always be fresh.


Another recipe for Veal Rolls — using Swiss cheese


6 veal cutlets
6 slices boiled ham
6 slices Swiss cheese
2 tbsp. butter
2 tbsp. flour
2 tbsp. onion
1 can condensed beef consommé
1/4 tsp. basil

Season veal cutlets with salt and pepper.
Top each cutlet with boiled ham, and slice Swiss cheese. Roll up, fasten with toothpick.
Brown in butter, then place in baking dish.
Add flour, onion in remaining butter in skillet. Stir in 1 can consommé, basil, simmer 5 minutes.
Pour over real rolls. Bake covered in 350° F. oven for 30 minutes.
Slice and serve.


Serves 6-8.

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