Veal Roll-Ups Cordon Bleu

1 1/2 pounds veal cutlets, boned and skinned
4 boiled ham slices
4 slices processed Swiss cheese
Wooden picks
1 egg, slightly beaten
1/2 cup milk
1 cup fine, dry bread crumbs
1 can cream of mushroom soup
2 tablespoons dry white wine
Paprika

Cut veal into 8 pieces. Pound each to 1/8-inch thickness. Top each piece with ham slice. Roll meat around cheese. Secure with wooden picks. Mix egg with 2 tablespoons milk. Dip rolls in egg mixture, then in crumbs. Place seam side down in 13 x 9-inch baking dish.

Combine soup, wine and remaining milk. Heat to boiling. Pour around meat. Cover with foil. Bake at 350 degrees F for 1 hour.

Uncover. Sprinkle with paprika. Bake 10 minutes more.

This is great with rice.