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1
Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
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2
Set aside.
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3
Combine the prosciutto and pork in a mixing bowl.
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4
Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted.
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5
Add this to the mixing bowl.
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6
Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese.
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7
Blend well.
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8
Lay out the pieces of veal in one layer on a flat surface.
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9
Sprinkle with salt and pepper.
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10
Spoon an equal portion of the filling on each slice.
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11
Wrap the meat around the filling, folding and tucking the ends in envelope fashion.
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12
Tie each bundle neatly in two places with string.
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13
Sprinkle with salt and pepper.
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14
Dredge the bundles all over in flour and shake off excess.
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15
Select a heavy skillet large enough to hold the rolls, without crowding, in one layer.
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16
Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles.
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17
Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes.
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18
Reduce the heat and continue cooking over moderately low heat for about 15 minutes.
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19
Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan.
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20
Add the chicken broth.
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21
Bring to the boil and let cook over high heat about five minutes.
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22
Remove the strings and serve.
