Finely chop 1 pound of the veal butt tenderloin by hand. Cook chopped veal in large skillet over medium-high heat until just cooked through. Pour off drippings; cool. Refrigerate until ready to use.
Cut remaining veal butt tenderloin into 48 medallions, approximately 1/2-inch thick. Gently pound medallions until just under 1/4 inch thick. Cover and refrigerate until ready to use.
Heat 1/3 cup oil in large skillet over medium heat until hot. Add prosciutto; sauté until lightly browned around edges but still tender. Remove from skillet with slotted spoon. Set aside.
For Bean Mixture: Add 2 tablespoons of minced garlic to oil in same skillet; gently sauté 1 minute. Stir in tomatoes, wine and 1/2 cup parsley; bring to a simmer. Stir in beans with 1/2 cup of the reserved liquid; simmer 30 minutes. Season with 1 teaspon salt. Add more reserved liquid, if necessary; cover. Set aside.
For Mushroom Mixture: Pour hot water over porcini mushrooms in small bowl; let stand 20 minutes or until mushrooms are softened. Drain well, reserving soaking liquid. Strain soaking liquid to remove grit, if necessary.
Heat oil in large skillet over medium-high heat until hot. Add porcini and sliced mushrooms; cook 3 to 4 minutes. Reduce heat to medium. Add 2 tablespoon minced garlic; cook 3 minutes or until mushrooms are just tender. Season with 1 teaspon salt. Stir in 2/3 cup of the porcini liquid; simmer until almost all liquid is absorbed. Chop mushrooms and prosciutto.
Combine mushrooms, prosciutto, cooked chopped veal, 1/4 cup parsley, cheese and 2 teaspons pepper in large bowl. Beat eggs with 1/4 cup porcini liquid and 1/2 teaspon salt. Add to mushroom mixture; mix well.
Spread 1 - 2 tablespoons mushroom filling over surface of each pounded veal medallion. Roll up and secure with 1 - 2 wooden toothpicks. Tightly cover with plastic wrap and refrigerate until ready to use.
To Serve: Grill 4 veal rolls over medium-high heat 10 to 12 minutes for medium doneness. Serve with 3/4 cup bean mixture.