1/4 lb. Prosciutto
1/3 c. fine bread crumbs
1/2 c. grated Parmesan cheese
4 tbsp. finely chopped parsley
1/2 tsp. nutmeg
2 eggs
1 tsp. dried oregano
2 tbsp. chopped fresh basil
1/4 c. heavy cream
1 1/2 tsp. chopped garlic
12 slices thin veal
1 tbsp. butter
1 tbsp. oil
3 tbsp. finely chopped onion
1/2 c. dry white wine
1 lg. can peeled tomatoes

Chop the prosciutto finely. Combine it in a mixing bowl with the bread crumbs, cheese, parsley, nutmeg, eggs, oregano, basil, heavy cream, 1 teaspoon garlic and salt and pepper to taste. Blend well.

Spoon equal portions of the stuffing over each slice of veal and smooth it over. Roll and tie at each end.

Heat the butter and oil in a heavy skillet and brown the meat on all sides, about 10 minutes. Remove the meat rolls from the skillet. Add the onion and the rest of the garlic to the skillet. Cook, stirring about 3 minutes and add the wine. Stir to dissolve the brown particles that cling to the skillet. Add the tomatoes, salt and pepper to taste and bring to a boil. Return the meat rolls and cover. Cook about 45 minutes. 6 servings.