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Preheat the oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13-inch casserole dish.
Pound chicken between 2 pieces of plastic to an even thickness of ¼ inch.
Season cutlets on one side evenly with salt and pepper.
Pour oil into a shallow dish.
Stir breadcrumbs and Parmesan cheese together in a separate shallow dish.
Dip each cutlet in olive oil to coat both sides and allow any excess to drip off.
Coat cutlet in breadcrumb mixture, pressing lightly to adhere crumbs if necessary.
Place one slice of provolone cheese on each cutlet and top with a slice of ham.
Roll cutlets tightly and secure with a toothpick.
Place cutlets in the prepared pan.
Sprinkle each cutlet with 2 to 3 teaspoons of leftover breadcrumb mixture and top with a half tablespoon butter over the toothpick.
Pour broth and wine around the cutlets.
Bake in the preheated oven until crisp and golden brown and saucy is bubbling around the edges, 35 to 40 minutes.
Remove toothpicks and serve chicken with pan sauce.