Dry veal on paper towels. Pound veal between to sheets of waxed paper to ¼-inch thick.
Combine mustard, salt, sugar and pepper. Spread over cutlets.
Place a bacon slice on top of each piece of veal. Place a whole, unsliced cooked egg on top of the bacon. Roll up each slice of veal jelly-roll fashion and tie together with string.
Heat oil in skillet and brown veal rolls well on all sides. Remove and set aside.
Add onion to skillet; saute for 3 minutes or until softened. Return veal rolls to skillet; add the hot broth; cover and simmer gently 25 minutes.
Remove veal rolls from the pan. Remove the strings and place on a serving platter. Keep warm
Add tomato paste to the pan drippings; stir. Whisk together flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Serve sauce ladled over veal rolls.
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