|Veal round steak||2 Pound, each cut 1/2-inch thick (4 Pieces)|
|Prosciutto slices||6 Ounce (24 Very Thin Slices)|
|Fontina cheese/Swiss cheese||1⁄4 Pound, cut in 12 sticks|
|Butter||1⁄8 Pound (1/4 Cup)|
|Dijon style mustard||1⁄2 Teaspoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Hot boiled egg noodles||2 Cup (32 tbs), buttered|
Trim fat, bone, and connective tissue from steaks.
Place meat between sheets of waxed paper and pound with a flat-surfaced mallet until 1/4 to 3/8 inch thick.
Divide meat into 12 pieces of fairly equal size (join scraps into larger pieces by overlapping edges and pounding between sheets of waxed paper; handle gently).
Top each piece of veal with several slices prosciutto and a piece of cheese.
Roll meat to enclose filling completely, turning in the sides; secure with small skewers.
Melt butter in a frying pan, and blend in sage, basil, and mustard.
Add meat rolls and brown quickly on all sides, turning frequently; takes 4 to 5 minutes.
Remove rolls; add wine to pan.
cook rapidly until reduced by half, scraping meat particles free.