Slice the veal cutlets in half horizontally and pound them flat with the flat side of a large knife.

Finely chop 1 shallot, the parsley, and the mushrooms in a food processor, then add this mixture to the ground meat. Season and mix thoroughly.

Place a ball of filling in the center of each veal cutlet, fold to enclose, and wrap each paupiette with a slice of bacon or pancetta. Tie each one with kitchen twine, not too tightly.

Chop the Swiss chard stems (save the leaves for another recipe) with the garlic and remaining shallots in a food processor.

In a large sauté pan, heat the olive oil over low heat and add the chopped Swiss chard mixture. Sauté for a few minutes.

Place the paupiettes in the pan. Pour in the canned tomatoes. Season and add the thyme.

Simmer on low heat for 1 1/2 to 2 hours.

Serve with just the Swiss chard for a lighter dish, or with pasta for heartier appetites.