Ingredients:

4 veal cutlets
cup + 3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and bruised
stalk celery, finely chopped
carrot, finely chopped
3 white mushrooms, finely chopped
4 slices prosciutto
Pinch salt and white pepper
cup red wine
1 cup veal stock or beef bouillon

Instructions

With plastic wrap over veal, pound each piece of veal out a bit with a kitchen mallet.Season both sides with salt and white pepper.Heat 3 tablespoons olive oil over medium heat in skillet.Add chopped carrot and celery.After 3 minutes, add chopped mushrooms, and cook another 3 minutes or so (be careful not to scorch veggies).Add 1-2 tablespoons of vegetable mix to each piece of veal, spreading thinly (but not completely to outer edges).Lay prosciutto slice over chopped veggies.Roll each piece of veal gently, securing with toothpicks to seal.Heat olive oil in large skillet over medium heat.
Add bruised garlic cloves, and cooked only until browned on both sides (don’t burn!).Remove garlic from oil and pitch (your oil will now be garlic-flavored).Add each veal roll to oil. Cook until each side is browned be careful not to overcook veal, or meat will be tough.

Remove veal from skillet, set aside and keep warm.Increase heat to medium-high, and use spatula to scrape skillet.Add red wine to skillet,continuing to stir and scrape.Add veal stock or beef bouillon.
Blend together,then press sauce,through a fine strainer,into a clean saucepan.

Keep cooking and stirring sauce occasionally, until liquid reduces to a thick sauce (don�t worry if sauce starts out thin it will take several minutes for it to reduce/thicken).Skim any fat off of the surface, and taste sauce; season with salt and white pepper if needed.

Remove toothpicks from veal rolls,and gently slice each one into (2cm) pinwheels.
Spoon reduced sauce onto plate,and arrange pinwheels on top of sauce.