Veal Cutlets Cordon Bleu
12 thin veal cutlets
3 eggs, slightly beaten
3/4 cup bread crumbs
3/4 cup butter
6 slices boiled ham
6 slices Swiss cheese
Flour
Pound veal with cleaver until very thin. Sprinkle with salt and pepper.
Put a slice of cheese and a slice of ham on each of 6 slices of veal.
Top with remaining slices of veal. Pound edges together; dip in flour.
Dip in eggs. Coat with crumbs; press crumbs into meat. Melt butter
in a large skillet; saute veal over medium heat for about 4 minutes on each side.