2 - 2 1/2 lbs. veal round or cutlets
8 slices boiled ham
4 slices process cheese
1 egg, slightly beaten
2 tbsp. water
1/2 c. fine dry bread crumbs
1 (10 1/2 oz.) can mushroom soup
2 tbsp. white wine
1/2 c. milk

Have veal cut into 8 serving pieces and put through tenderizer. Pound each piece about 1/2 inch. Top each veal slice with ham slice. Cut cheese in narrow strips and place a few in stacks on each slice. Roll meat around cheese, secure with toothpicks. Dip in egg and water then in bread crumbs. Place seam side down in baking dish.

Combine wine, soup, milk; heat until bubbly. Pour sauce around rolls. Cover baking dish with foil. Bake in 350 degree oven for 50 minutes. Uncover for 10 minutes or until crumbs are crisp.