Tyrolean Veal Scallopini
|Veal scallops||1⁄2 Pound (4 Thin Ones)|
|Thin boiled ham slices||4|
|Prepared mustard||3 Tablespoon|
|Dried thyme leaves||1 Teaspoon|
|Thin swiss cheese slices||2|
|Dried oregano leaves||1⁄4 Teaspoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
1 Place a slice of ham on each slice of veal.
2 Spread 1 teaspoon of mustard on each ham slice and sprinkle with thyme.
3 Place 1/2 cheese slice over each and roll up and fasten with wooden pick.
4 In a shallow dish, beat an egg with oregano and salt using a fork.
5 On a waxed paper, place the crumbs.
6 Dip the veal rolls in the egg and then roll them in the crumbs to coat evenly.
7 In a medium size heavy skillet, heat oil and saute the rolls for about 10 minutes turning several times.
8 Drain on paper towels.
9 Serve with pasta and green salald.