In a sauté pan, cook the diced onion in olive oil then add the small bread cubes and ham. Cook lightly and stir to incorporate. Remove from heat and bring to room temperature. Season with salt and pepper. Stir in the pistachios, two whole eggs, chopped parsley, and cheese.
Roll a small portion of the filling and place at the end of the sliced veal. Tuck in the sides and roll away from you into a little bundle. Set aside and repeat with the rest of the pieces.
On a skewer, place the involtini, a bay leaf, a piece of red onion, and a slice of bread, then repeat. Dip skewers into olive oil then cover with breadcrumbs. Bake on a sheet tray at 425°F for 20-30 minutes.