Veal Scaloppine Velez

• 8 veal escalopes
• 2 eggs, beaten
• 1 tsp. salt
• 1/4 tsp. rubbed thyme
• pinch of pepper
• 1/3 c. butter
• 1 lb. thinly sliced ham
• 2 c. coarsely grated Havarti cheese
• 1/2 c. plain flour
• 3/4 c. fine, dry bread crumbs
• 1/4 tsp. dried, crushed basil leaves
• 1/4 c. vegetable oil
• 16 cooked asparagus spears
• tomato wedges
• green, stuffed olives

1. Dip each veal escalope first into flour, then into the beaten eggs, then into a mixture of the bread crumbs, salt, pepper, thyme and basil.
2. Heat butter and oil in a large skillet.
3. Saute the escalopes over high heat about 2 1/2 minutes on each side.
4. Top each escalope with 2 ounces ham and 2 asparagus spears.
5. Sprinkle with grated cheese and place under preheated broiler just until cheese melts.
6. Garnish with tomato wedges and green olives.
7. Serves 8.

veal, eggs, salt, thyme, pepper, butter, ham, cheese, flour, bread crumbs, basil, vegetable oil, tomato wedges, green

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393752 (may not work)