Lie the schnitzel pieces flat. Place a piece of ham on top, then cover with a slice of cheese. Roll up the schnitzel starting at the shorter edge, then put in fridge until ready to cook. There should be two rolls for each person. These can be prepared up to a day ahead as long s you cover the rolls with cling film.
Heat a large frying pan, add the butter and squashed garlic cloves. Swirl them around until the butter is foaming and the cloves are starting to brown. Remove the garlic with a slotted spoon. Turn the heat up, then put all the beef rolls in the pan. You want them to sizzle and colour straight away. Give them about a minute on each side, then remove from the pan and place in a shallow ovenproof dish.
Add the wine to the pan and reduce the heat to medium, scraping up any bits left on the bottom. Let the wine reduce by half, then add the cream. Let it bubble gently for a couple of minutes until thickened, then stir through the parsley and season with salt and pepper.
Pour sauce over the beef rolls, making sure all are covered and bake in a medium oven for 7-10 minutes.
Serve straight away with braised red cabbage and either baked or rosti potatoes.
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