8 slices of veal, pounded thin or 4 boned, skinned chicken breasts, pounded thinly & cut in half
8 slices boiled ham
8 slices Swiss cheese
1 slightly beaten egg
2 tbsp. water
1/2 c. bread crumbs
1 (10 1/2 oz.) can condensed cream of mushroom or golden mushroom soup
2 tbsp. cooking wine, any flavor
1/2 c. milk

Heat oven to 350 degrees. Top each piece of veal or chicken with 1 slice of ham and 1 slice of cheese. Roll and secure with toothpicks. Try to tack ends of meat in to keep cheese in once melted. Dip meat rolls into mixture of egg and water; roll in bread crumbs to coat. Place seam side down in 13"x9"x2" pan. Combine soup, cooking wine and milk and heat until bubbly. Pour sauce over meat rolls. Cover with foil and bake 50 minutes. Uncover and bake 10 minutes.

NOTE: Use number of pieces of meat equivalent to number of portions desired. Fresh or drained canned mushrooms can be added. You may also melt extra cheese over each meat roll once uncovered.