4 skinless, boneless cutlets
Butter or oil
1/2 lb. mushrooms, thinly sliced
4 slices Swiss cheese
4 slices ham
1 can mushroom soup (or golden mushroom)
Toothpicks

Butter or oil frying pay to cover bottom. Brown cutlets on both sides until golden brown. Drain. Roll up cutlets, after placing a slice of ham and cheese on each. Fasten with toothpicks. Place cutlets in casserole (shallow). Sprinkle with mushrooms. Pour soup over. Bake at 350 degrees for 30 minutes. Serve over rice with parsley. Serves 4.