2 to 2 1/4 lb. veal round steak or cutlets, 1/4 inch thick
8 slices boiled ham
8 slices Swiss cheese, cut into narrow strips
1 egg, slightly beaten
2 tbsp. water
1/2 c. bread crumbs
1 can cream of mushroom soup
2 tbsp. white wine
1/2 c. milk

Cut meat into 8 serving pieces and pound to 1/8 inch thickness. Onto each piece of veal, add a slice of ham (fold ham if necessary, should not overhang edges of meat). On top of ham, place a few stacks of cheese strips. Roll up veal around ham and cheese. Secure with toothpicks.

Dip rolls into egg and water mixture, then into bread crumbs to thoroughly coat. Place seam side down into 9x13 inch pan.

Mix together soup, wine, and milk; then heat until bubbly. Pour around veal rolls. Cover pan with foil and bake for 50 minutes in 350 degree oven. Uncover and bake approximately 10 minutes more or until crumbs are crisp.