Combine ground veal, chopped prosciutto, chopped onion, chopped parsley, chopped garlic, salt, and pepper in a bowl.

Take a veal cutlet and place a portion of the veal mixture in the center.

Roll the cutlet around the mixture to form a roll.

Tie the veal roll securely with kitchen string.

Heat oil and butter in a large pan over high heat.

Brown the veal rolls in the pan, turning until browned on all sides.

Add chicken broth and white wine to the pan.

Reduce heat to medium, cover, and simmer for about 20 minutes, or until the veal is cooked through.

Remove the string from the veal rolls.

Serve with mustard or mayonnaise.