2 lbs. veal cutlet, pounded thin, cut into 4 inch squares
1/2 c. grated Romano cheese
1 tsp. dry parsley
1 c. bread crumbs
3 slices prosciutto, cut into strips, 3 inches
Salt & pepper to taste
Butter
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 degrees for 40 to 45 minutes. Turn rolls to cook both sides, halfway through cooking.

NOTE: My grandmother did these differently. First of all she used the cheese, parsley and pepper with a little minced garlic. Then she put several rolls on a skewer and dipped these in egg and then seasoned bread crumbs. She put a bay leaf between each roll as she put them on the skewers. These were broiled over an open fire (the old cook stove). I suppose these could be baked or fried. The prosciutto was - if available - and the parsley was always fresh.