Review of last recipe (photo above) - Yummy ... and I decided to only use one-half the glaze (to lower the caloric load), and I would advise you to do so too.  The rum flavor is intense, and I may just be a little bit drunk from this dessert.

TODAY'S RECIPE - BOCCONCINI

Serves 4

8 very thin escalopes of veal
salt and pepper
4 rashers of ham or bacon, cut the same size as the veal
4 slices gruyere cheese
2 eggs
breadcrumbs for coating
6 oz butter
8 slices of fried bread (croutes)

Beat veal until 1/8" thick, trim into neat shapes and sprinkle with salt and pepper.  On each piece of seasoned veal, place half a rasher of ham and half a slice of gruyere cheese.  Roll up veal and tie with string.  Coat with beaten egg and breadcrumbs and fry in butter until golden and cooked.  They are ready when the cheese is just melting.  Remove the string and serve hot on freshly made croutes.