Veal Romano - cooking recipe

Ingredients

8 small slices veal
1 c. all-purpose flour
8 thin slices Prosciutto
8 thin slices Mozzarella cheese
1/2 stick margarine or butter
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Pound each veal slice to tenderize.
Coat with flour.
Layer 1 slice each of Prosciutto and cheese on each piece of veal.
Roll up; score with toothpick.
Heat margarine in a 10-inch skillet over medium heat until melted.
Cook veal rolls in margarine, turning occasionally until brown.
Add wine; sprinkle with salt and pepper.
Cover and cook over medium-high heat for 4 minutes. Serves 4.