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Pound cutlets to 1/4 inch thickness. Combine olives, pecans, and celery, mix lightly. Place equal amounts of mix on each cutlet. Roll up and fasten with toothpick. Heat oil in heavy frying pan. Brown veal, drain fat. Sprinkle salt and paprika over veal. Combine mushroom soup and milk, mix well. Add to meat, cover tightly and cook for 45 minutes or until meat is done.