Veal Or Chicken Cordon Bleu

• 4 veal or chicken cutlets (about 3 oz. each; or 3/4 lb. veal round steak, about 1/2-inch thick)
• 4 thick slices smoked ham
• 4 thin slices Swiss cheese
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground allspice
• 1 egg, slightly beaten (or egg substitute)
• 1/2 c. dry breadcrumbs
• 3 Tbsp. oil (or use vegetable oil cooking spray and 1 Tbsp. oil, adding more oil if needed)
• 2 Tbsp. water (add more if needed)

1. Pound meat to 1/4-inch thickness.
2. Place 1 slice each of ham and cheese on each piece of meat.
3. Roll carefully, beginning at narrow end.
4. Secure with wooden picks.
5. Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
6. Dip in egg; roll in crumbs.
7. Heat oil in skillet.
8. Add rolls and cook until brown. Add water and heat to boiling.
9. Cover.
10. Simmer until meat is tender, adding water if necessary, about 45 minutes.
11. Remove cover during last few minutes to crisp meat slightly.

veal, ham, thin slices swiss cheese, flour, salt, pepper, ground allspice, egg, breadcrumbs, oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406605 (may not work)