Yield: 12 Servings
|3 pounds||Veal round streak, 1/4\"|
|12 \N||Pieces ham, sliced thin|
|12 \N||Pieces cheese, sliced thin|
|\N \N||Flour for dredging|
|2 \N||Eggs, beaten|
|1 cup||Bread crumbs|
|¼ teaspoon||Poultry seasoning|
|1 can||Condensed cream of mushroom|
|2 tablespoons||White wine|
|\N \N||Sprinkle of paprika|
Preheat oven to 350 degrees. Pound veal with garlic into ⅛" thick.
Cut into 12 even pieces. Top each piece of veal with thin slice of ham. Top each with thin slice of cheese. Roll up veal pieces with ham and cheese inside. Secure with toothpicks, tie with thread. Dredge each roll with flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll in the bread crumbs. Place seam side down in baking dish. Combine and bring to boil the mushroom soup, white wine and milk. Pour around meat rolls. Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake another 10 minutes or until crumbs are a golden brown.