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Using a paring knife, cut an X in the flat side of each chestnut. |
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Place the chestnuts in a saucepan, add water to cover, bring to a boil, and cook for 35 minutes. |
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Drain, rinse under cold water, and peel away the hard outer shell and thin, furry skin beneath it. Set aside. |
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Preheat oven to 500ΠF. |
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Lay the veal breast on a work surface and season with salt and pepper. (Use salt sparingly, as prosciutto can be salty.) |
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Lay the prosciutto slices over the veal in a single layer. In a bowl, beat the egg until blended and season with salt and pepper. |
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Add the chestnuts and bread crumbs and stir to combine. |
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Place the mixture in the center of the veal breast, roll up the veal into a cylinder, and tie securely, including the ends, with kitchen string to hold the stuffing in place. |
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Pour about 1 tablespoon of the olive oil into the bottom of a shallow roasting pan. |
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Put the veal in the pan and season with salt and pepper. |
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Place the garlic and rosemary pieces along the top of the veal roll and then drizzle the remaining olive oil over the top. |
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Place in the oven and roast for 1 hour. |
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Remove the pan from the oven and pour the wine over the veal. |
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Cover the pan tightly with aluminum foil, return to the oven, and cook until the meat is very tender when pierced with a knife, 10 to 15 minutes longer. |
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Remove from the oven and transfer the veal roll to a platter. Let rest in a warm place for 15 to 20 minutes. |
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Skim off the fat from the pan juices and discard. |
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Reheat the juices. |
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Cut the veal roll into slices 1/2 inch thick. Spoon the pan juices over the top and serve. |
