The whole purpose of making braciole is to use the less tender cuts of meat. Sure it is work. Lots of work. But the end product is a tender piece of beef from a usually tough piece. And the longer you cook it in the gravy, the more tender it becomes.
I grew up in an Italian town. (I think I was the only non-Italian) They never use a veal cutlet for braciole. They don't believe in wasting anything. During the war, our part of Boston played host to a POW camp for Italian prisoners. When the war ended, the majority of them chose to stay here. I think it was mainly because of the foods the residents brought to them at the camp. I have had some very tender and delicious braciole and can not wrap my head around using a veal cutlet for it.
A roll of braciole is made from a very tough piece of meat that has been pounded so thin you can almost read through it. Then you place a thin layer of breadcrumbs and seasonings, including cheeses of choice, then rolled and tied. It is then cooked in a Sunday gravy for at least three hours along with a piece of pork, meatballs, and other cheap pieces of meat that the butcher had on sale that week. The gravy also had some homemade wine tossed in for flavor. It is always made on a Sunday as that is when the gravy is made for the week. Pounding the meat is always Nono's job. He has the strengh to get it thin enough. (Or so the women let them think it) Some use a meat pounder, but most use the bottom of a heavy pan. That is the way his mother did it, so that is good enough for him. Why waste money of a piece of equipment when you had a perfectly good pot on hand. One of my girlfriend's Nona had special towels that she placed over the meat and it was pounded with a cast iron skillet. That sure did the job.
Veal cutlet? Sorry, not authentic enough for me.
