Veal Cordon Bleu With Asparagus
|Swiss cheese slices||6|
|Virginia ham slices||6|
|Flour||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Breadcrumbs||3⁄4 Cup (12 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Ground pepper||To Taste|
|Cooked asparagus tips||24 (For Garnish)|
Flatten veal slices with a mallet; sprinkle with salt and pepper.
Place 1 slice of cheese and 1 slice of ham on each of 6 veal slices; cover with remaining veal slices.
Pound edges together with mallet to seal.
Dip each cutlet in flour; then eggs then bread crumbs.
Saute in butter for approximately 8 minutes.
Season to taste.
Garnish with hot asparagus tips.