Veal Cordon Bleu - cooking recipe

Ingredients

8 None veal leg steaks (about 1 1/2 lbs)
4 slices ham
4 slices Gruyere or Swiss cheese
1 cup flour, seasoned with salt and pepper
2 None eggs, lightly beaten
2 cups dry breadcrumbs
None None Vegetable oil, for shallow-frying

Preparation

Place the veal steaks between sheets of plastic wrap and pound with a meat mallet until the veal is an even thickness. Place a slice of ham and cheese on 4 of the veal steaks. Top each with a second veal steak. Press the edges together firmly.
Toss the veal parcels in seasoned flour, shaking away the excess. Dip into the egg, then coat in breadcrumbs, pressing the breadcrumbs on firmly. Place the veal on a tray. Cover and refrigerate for 30 mins.
Heat the oil in a large skillet on medium heat. Shallow-fry the veal, in batches, until browned on both sides and cooked to desired doneness. Drain on paper towels.