Drain tomatoes and cut into 1cm strips. Fry them in a frying pan with sugar 2 minutes, then let cool.
Pound cutlets and season with salt, pepper and basil. Cover with prosciutto and tomatoes. Roll up tightly, cut into three parts
and put it on skewers. Fry over medium heat all around about 8 minutes.
Douse with soup and stew for 4 minutes. Remove from heat and keep it sit for 2 minutes.
Serve skewers with gravy.