Veal scaloppine and mozzarella rolls

1. Place the tomatoes in a heavy saucepan and bring to a boil.
2. Let cook until thickened and reduce to 3 cups.
3. Pound the meat lightly with a flat mallet without breaking the fibers.
4. Place the slices on a flat surface and sprinkle with rosemary, and salt and pepper to taste.
5. Cut the mozzarella into 8 thin "fingers" of equal size.
6. Place one finger in the center of each veal slice.
7. Foldi over the edges, then roll, envelope fashion, to enclose the cheese.
8. Tie each roll neatly with string in two places.
9. Preheat the oven to 400. Heat the oil in a heavy skillet.
10. Add the veal rolls and brown quickly and evenly over high heat, about 4 min. transfer the rolls to a baking dish and remove the string.
11. To the skillet add the garlic and cook briefly.
12. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the cooked down tomatoes, and salt and pepper to taste.
13. Cook 5 in. ,then stir in the parsley.
14. Pour the tomato sauce over the veal rolls and sprinkle with parm cheese.
15. Bakei 10-15 min. until piping hot. A nice dry red wine that goes with this meal would be valpolicella or bardolino.
16. The name for this dish: escalope de veau au mozzarell.