Veal Patties Cordon Bleu
|Ground veal||2 Pound|
|Swiss cheese slices||2 , cut in thirds|
|Boiled ham slices||6 Ounce, halved (1 Package)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
1. Combine veal and dip mix in a large bowl; mix lightly until well-blended. Divide into 12 even mounds. Pat out each to a rectangle, 4x3, on wax paper or foil.
2. Top each of 6 meat rectangles with a piece of cheese, then a piece of ham, folding, if needed, to fit. Cover each with a remaining meat rectangle; press the edges together to seal.
3. Beat eggs slightly in a pie plate; sprinkle bread crumbs on wax paper. Dip each patty into beaten egg, then into bread crumbs to coat well.
4. Saute slowly in butter or margarine and vegetable oil, turning once, in a large frying pan, about 8 minutes on each side or until crispy-brown and cooked through.