Veal Cutlets Cordon Bleu(Serves 6) - cooking recipe

Ingredients

12 thin veal scallops
salt and pepper
6 slices Swiss cheese
6 thin slices boiled ham
flour
3 eggs, lightly beaten
3/4 c. bread crumbs
3/4 c. butter or margarine

Preparation

Pound the veal with meat cleaver until very thin.
Season with the salt and pepper to taste.
Put cheese and ham slice on top of each of 6 slices of veal and top with remaining veal.
Pound edges together.