Veal Cutlets Cordon Bleu
|Veal cutlets||1 Pound, pounded thin (4 Cutlets)|
|Thin cooked ham slices||2 , halved|
|Swiss cheese slice||2 , halved|
|Seasoned dry bread crumbs||1 Cup (16 tbs)|
|Ground allspice||1 Teaspoon|
|Egg||1 , beaten with 1/4 cup water|
Set Power Select at MEDIUM-HIGH.
On one side of each cutlet, place ham and cheese; fold cutlet in half.
Pound edges together to seal or secure with wooden toothpicks.
Dip cutlets in bread crumbs mixed with salt, pepper and allspice; dip in egg, then again in bread crumbs.
Coat bottom of oblong baking dish with 1/2 oil; place cutlets in dish.
Sprinkle remaining oil on cutlets; heat 7 to 8 minutes, turning cutlets over once.
Let STAND, covered with wax paper, 5 minutes before serving.