2 to 2 1/2 lbs. chicken or veal cutlets
8 slices boiled ham
4 slices Swiss cheese
1 slightly beaten egg
1/2 c. bread crumbs
1 (10 oz.) can cream of mushroom soup
2 tbsp. white wine
1/2 c. milk
2 tbsp. water

Pound each cutlet to about 1/8 inch thick. Top each cutlet with a slice of ham. Cut cheese in narrow strips and place a few in stacks on top of each ham slice. Roll meat around cheese; secure with toothpicks. Dip rolls in mixture of egg and water; roll in bread crumbs to coat. Place seam side down in 9x13x2 inch baking dish.

Combine soup, wine, and milk; heat until bubbly. Pour sauce around rolls. Cover baking dish with foil. Bake at 350 degrees for 50 minutes. Uncover. Bake 10 minutes, or until crumbs are crisp. Makes 8 servings.