Veal Scaloppine Velez - cooking recipe

Ingredients

8 veal escalopes
2 eggs, beaten
1 tsp. salt
1/4 tsp. rubbed thyme
pinch of pepper
1/3 c. butter
1 lb. thinly sliced ham
2 c. coarsely grated Havarti cheese
1/2 c. plain flour
3/4 c. fine, dry bread crumbs
1/4 tsp. dried, crushed basil leaves
1/4 c. vegetable oil
16 cooked asparagus spears
tomato wedges
green, stuffed olives

Preparation

Dip each veal escalope first into flour, then into the beaten eggs, then into a mixture of the bread crumbs, salt, pepper, thyme and basil.
Heat butter and oil in a large skillet.
Saute the escalopes over high heat about 2 1/2 minutes on each side.
Top each escalope with 2 ounces ham and 2 asparagus spears.
Sprinkle with grated cheese and place under preheated broiler just until cheese melts.
Garnish with tomato wedges and green olives.
Serves 8.