Veal Steak Cordon Bleu
|Veal steaks/Veal cutlets||8|
|Tomato ketchup||1 Tablespoon|
|Cooked ham slice||4|
|Swiss cheese slice||4|
|Flour||3⁄4 Cup (12 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
Flatten steaks by pounding them lightly with a meat hammer.
Season with salt and pepper.
Spread a thin layer of ketchup over one side of each steak.
Fold a very thin slice of cooked ham over a slice of cheese and put it between two veal steaks (ketchup side faces inside).
Secure with wooden picks.
Dip steaks in flour, then in lightly beaten egg; coat with bread crumbs.
Fry in hot shortening in a heavy skillet until evenly browned on both sides. (Cook slowly so that veal will be tender when it has browned sufficiently.)