Chicken Or Veal Cordon Bleu - cooking recipe

Ingredients

6 boneless breasts or veal cuts
6 thin slices Swiss cheese
6 thin slices baked ham
3 eggs, beaten lightly
1 c. bread crumbs
3/4 c. butter

Preparation

Have butcher bone breasts.
Flatten.
Cut in half if large or fold over.
Season with salt and pepper.
Place on each piece of chicken or veal 1 slice of cheese and ham a bit smaller than the chicken.
Now place the other 1/2 of meat on top and flatten to seal.
Dip in flour, then in egg and crumbs.
Saute in margarine. Turn when brown.
Cook 10 to 15 minutes on low heat each side. Handle carefully.
Serves 6.