Cordon Bleu

• 1 Veal cutlet
• 1 thin slice of ham
• 1 oz. Swiss cheese
• 1 Cup fresh white bread crumbs
• 1 Tbsp. chopped parsley
• 1/4 Cup brown sauce
• 1/4 Cup tomato sauce
• 2 Eggs
• 1/4 Cup flour
• 2 Tbsp. Virgin olive oil

1. Make sure veal cutlet is a light pink in color, the color of pork is what your looking for.
2. Prepare a batter with flour and eggs.
3. Don't season with salt, since the ham is salty, may use a little pepper.
4. Place the cheese and ham of top of the cutlet. Coat lightly with the batter, place in breadcrumbs,
5. press both sides firmly into crumbs.
6. Sauces should be mixed together and kept hot (double boil is safer).
7. You can prepare cutlets 2-3 hours before serving.
8. In a thick bottomed skillet over moderate heat saute cutlet in olive oil browning both sides.
9. If one side is taking more than 3 minutes, increase the heat a little.
10. Serve with hot sauce under the veal and a sprig of parsley on top.

cutlet, thin slice, swiss cheese, fresh white bread crumbs, parsley, brown sauce, tomato sauce, eggs, flour, virgin olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85295 (may not work)