Combine bread crumbs, onion, garlic, cheeses, and parsley in a bowl.

Mix and add olive oil (add more if needed). You want the crumbs to be moist but not soaking wet. You should be able compact a spoonful in your hands, and it retain its shape.

Brush each cutlet lightly with olive oil. Place a heaping tablespoon of the mixture on each slice and roll up.

You can secure them with a tooth pick, but I just placed them seam-side down in the baking dish. Continue with the rest of the cutlets.

Between each speidini, place an onion wedge.

Sprinkle with the rest of the bread crumb mixture (if any), and place the bay leave on top of the speidinis. Sprinkle with more olive oil.

Bake at 350 degrees for 20 minutes, then switch your oven to broil, and broil them for about 10 minutes on high, but keep an eye on them because all ovens are different, and you don't want them to burn.