1 1/2-1 3/4 lb. very thin veal cutlet
6 thin slices boiled ham
2 slices process Swiss cheese
1 slightly beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
2 tbsp. dry white wine

Layer meats; roll around cheese. Secure with toothpick. Mix egg and 2 tablespoons milk. Dip rolls in egg mixture, then in crumbs. Place seam down in baking dish.

Combine soup, 1/2 cup milk and wine. Heat to bubbling; pour around rolls. Cover with foil; bake at 350 degrees for 1 hour or until meat is tender. Uncover, sprinkle with paprika. Bake 10 minutes more or until crumbs are browned. Yield: 4 servings.