Spiced Veal Cordon Blue
|Veal cutlets/1-pound veal round steak||16 Ounce (4 Cutlets, 4 Ounce Each, 1/2 Inch Thick)|
|Thin boiled ham slices||4 , or cooked|
|Thin swiss cheese slices||4|
|Egg||1 , slightly beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
If using veal round steak, cut into 4 serving pieces.
Pound meat until 1/4 inch thick.
Place a slice of ham and cheese on each piece of meat.
Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
Dip rolls into egg, then roll in bread crumbs.
Melt shortening in large skillet; brown rolls, about 5 minutes.
Reduce heat and add water.
Cover; simmer 45 minutes or until tender.
Remove cover last 2 to 3 minutes to crisp rolls slightly.