Veal Cordon Bleu
|Veal steaks||8 Medium|
|Thin ham slices||4 Medium|
|Thin slices of swiss gruyere cheese||4|
|Seasoned flour||1 Cup (16 tbs)|
|Freshly ground black pepper||1|
|Dry breadcrumbs||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs)|
Flatten veal steaks between two sheets of plastic wrap by beating with pounder or a rolling pin.
Pair steaks together so that each piece is of a similar size.
Place a slice each of ham and cheese between each pair of steaks, keeping ham and cheese 1/4-inch from edge all round.
Beat edges to seal.
Coat veal with seasoned flour, brush with egg carefully, then coat with breadcrumbs, pressing them on firmly.
Allow to stand 10 minutes, then shallow fry in hot oil over a moderate heat until a light golden brown, turn carefully and brown other side.
It will take about 5 minutes to completely cook the veal.
Drain on absorbent paper and serve piping hot.