Cut the meat into slices, which are seasoned with salt and pepper. Fry them for 1-2 minutes on each side. Prepare a stuffing of cooked and crushed chestnuts, to which is added the grated cheese. Slices of bread soaked in milk, drain is crushed and added to the chestnuts and cheese. Mix well. The filling is spread over cutlets, wound on rolls and pinch with a toothpick or skewer. Top rolled with bacon. Rolls are placed in a buttered pan. Sprinkle with rosemary, add chopped garlic cloves, put pieces of butter. Bake 15-20 minutes.