Ingredients:

1 lb (8) Veal Cutlets 500g
3 ounces lean veal, minced 90g
1 ounces lean prosciutto, minced 45g
1 ounces veal marrow 45g, ground to a coarse paste
2/3 Cup grated Parmigiano 180ml
1 large egg
Salt and pepper to taste
String
A small onion, minced
A small carrot, minced
A 6-inch stick of celery, minced 15cm
A slice of pancetta, minced
2 tablespoons butter 30ml
cup tomato sauce 125ml
cup dry white wine (optional) 125ml

Methods:

Pound the Cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water to thin them.Mix the remaining veal,the prosciutto,the marrow and the cheese together, adding the egg last to bind the mixture season it with a pinch of pepper (salt should not be necessary because of the prosciutto and the Parmigiano).

Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string.
Mince the onion, celery, carrot, and pancetta.Melt the butter in a skillet over a medium flame and, when the onion is lightly browned, add the veal cutlets, seasoning them with salt and pepper.

When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they are done,Remove the strings before serving.These stuffed cutlets can also be roasted in the oven.

While you are preparing them, preheat the oven to 350F (176C).

Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they are done (about a half hour), turning and basting them once or twice.