Veal Cordon Bleu - cooking recipe

Ingredients

4 slices fully cooked ham
1 lb. boneless veal leg top round steak, cut 1/4-inch thick
1/2 c. shredded Swiss cheese
1/3 c. fine dry bread crumbs
1 Tbsp. snipped parsley
1/4 c. all-purpose flour
1 beaten egg
3 Tbsp. margarine or butter

Preparation

Cut ham into strips.
Cut veal into 4 pieces.
With a meat mallet, pound each veal piece to 1/8-inch thickness.
Place some ham and cheese in center of each veal piece.
Fold in sides, then overlap ends, forming bundles.
Secure with wooden picks.
Combine bread crumbs, parsley and 1/8 teaspoon pepper.
Roll meat bundles in flour, egg, then crumb mixture.