Beat the eggs with a fork in a bowl. Add the bread crumbs, flour, salt, pepper, a pinch of nutmeg and the finely chopped parsley. Mix all the ingredients.
Cover the beef slices with Prosciutto from Parma. Stuff them with the mixture and roll the slice. To keep each "valigino" closed tight, use some cooking string.
Melt some butter in a pan and set the valigini in it. When they start browning, add some broth.
Cook them for about 30 minutes, being careful that the broth does not dry too much. The valigini should stay covered in broth by at least ½. Turn them over often.
At the end of the cooking time let the cooking juice dry a bit and serve the valigini covered with some reduced cooking juice and sprinkled with fresh parsley.