2 lg. veal cutlets, pounded 1/4 inch thick
1 1/2 lb. finely ground veal
1/2 lb. thinly sliced ham
1/2 lb. Swiss cheese, cut in strips
1 egg
1 1/2 tsp. basil
1 tsp. paprika
1/2 tsp. salt
1/3 c. chopped parsley
1/4 c. oil
1 1/2 c. chicken stock
1/4 to 1/2 lb. fresh mushrooms, sliced and sauteed
2 tbsp. butter
1 tbsp. lemon juice
3 tbsp. Madeira

Combine the ground veal, egg, basil, paprika, pepper, salt, and parsley. Lay the cutlets flat. Gently pat the ground veal mixture onto the cutlets. Lay the strips of cheese on top, pressing lightly. Place ham slices on top of the cheese. Roll the cutlets into two long rolls. Secure with string. Pat dry. Sprinkle with flour. Saute the rolls in the oil until browned. Add the chicken stock, 1 tablespoon of the lemon juice, mushrooms, and Madeira. Simmer in a 275-300 degree oven. DO NOT boil. Simmer until tender, about 1 to 1 1/2 hours.

Remove the string and cut into 1 1/2 inch slices. Arrange on a platter and garnish with parsley, lemon wedges, and olives.

Serve with sauce from the pan separate. If it needs thickening, add a little arrowroot and cold water.