Steps:
- Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
- Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
- Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.
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