Veal And Smithfield Ham Swirls - cooking recipe

Ingredients

1/2 c. chopped green onions
1/2 c. unsalted butter, melted
2 c. soft breadcrumbs
2 cloves garlic, minced
1 c. chopped fresh parsley
1 egg, beaten
2 Tbsp. chicken broth
4 (1/2-inch thick) boneless veal steaks (about 1 3/4 lb.)
2 tsp. Dijon mustard
1/2 lb. thinly sliced cooked Smithfield ham
1 Tbsp. unsalted butter, melted
1/2 c. white wine
Onion Butter

Preparation

Saute green onions in 1/2 cup butter in a large skillet until tender.
Remove from heat; add next 5 ingredients.
Stir well and set aside.
Flatten veal steaks to 1/4-inch thickness, using a meat mallet or rolling pin.
Spread mustard evenly over veal; top each steak with a ham slice.
Pat 1/4 cup onion mixture evenly over ham slices; roll up jellyroll fashion and secure with a wooden pick. Place veal rolls, seam side down, on a rack in a shallow pan. Brush with 1 tablespoon melted butter.
Bake at 325\u00b0 for 30 to 35 minutes or until tender.
Remove veal from pan to serving platter. Remove toothpicks and cut into 1/2-inch slices.