Veal Cordon Bleu - cooking recipe

Ingredients

8 None veal cutlets (about 3 oz each)
4 slices ham
4 slices Swiss cheese
1/2 cup flour, seasoned with salt and pepper
1/4 cup milk
1 None egg
2 cups dry or fresh breadcrumbs
1/4 cup olive oil
2 tbsp butter
None None Salad, to serve

Preparation

Top 4 pieces of veal with a slice each of ham and cheese (cut to fit). Top with second piece of veal. Press firmly in seal.
Dust lightly with flour, shaking off excess. Dip into combined milk and egg.
Coat with breadcrumbs, pressing them on firmly. Transfer to a plate and refrigerate for at least 20 mins.
Heat oil and butter in a large skillet on medium heat. Add veal and cook for 2-3 mins each side, until golden. Drain on paper towels. Serve with salad, or vegetables of choice.