4 veal cutlets, each about 3 oz.
4 thin slices of ham
4 thin slices Swiss cheese
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground allspice
1 egg, slightly beaten
1/2 c. seasoned bread crumbs, fine
3 tbsp. olive oil
2 tbsp. water

Pound veal to 1/4 inch thickness. Place 1 slice each ham and cheese on each piece of veal. Roll up carefully beginning at narrow end; secure with wooden picks.

Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls into egg, then roll in bread crumbs. Heat oil in 10 inch skillet. Cook rolls until brown, about 5 minutes. Add water. Heat to boiling, reduce heat. Cover and simmer until veal is tender, about 45 minutes. Remove cover during the last 3 minutes to crisp veal slightly. Serve on buttered noodles, garnished with parsley.