4 thin veal scallops (1/2 lb. in all)
4 very thin slices ham
Prepared mustard
1 tsp. dried thyme leaves
2 thin slices Swiss cheese
1 egg
1/4 tsp. dried oregano leaves
1/2 tsp. salt
1/2 c. pkg. dry bread crumbs
1/2 c. salad oil

Over each slice of veal, place 1 slice of ham. Spread each ham slice with 1 teaspoon mustard; sprinkle with thyme; place 1/2 slice of cheese over each. Roll up and fasten with wooden pick.

In shallow dish, with fork, beat egg slightly with oregano and salt. Place crumbs on waxed paper. Dip veal rolls first in egg mixture, then in crumbs, to make an even coating.

In hot oil in medium size, heavy skillet, saute rolls, turning several times, 10 minutes, or until golden brown. Drain briefly on paper towels. Serve with a pasta and green salad. Makes 4 servings.