| Veal Cordon Bleu | Meats |
|
16 thin slices veal
8 thin slices Swiss Cheese 8 thin slices Virginia ham flour 4 eggs, beaten |
1 cup bread crumbs
1 cup butter salt to taste fresh ground pepper to taste 32 cooked asparagus tips 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 veat 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.
From All-Occasion Cooking