Veal Cordon Bleu

• 4 boneless veal cutlets (about 4 oz. each) or 1 lb. veal round steak (1/2-inch thick)
• 4 thin slices boiled or cooked ham
• 4 thin slices Swiss cheese
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. allspice
• 1 egg, slightly beaten
• 1/2 c. dry bread crumbs
• 3 Tbsp. shortening
• 2 Tbsp. water

1. If using veal round steak, cut into 4 serving pieces.
2. Pound meat until 1/4-inch thick.
3. Place a slice of ham and cheese on each cutlet.
4. Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
5. Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
6. Dip rolls into egg; then roll into bread crumbs.
7. In large skillet, brown rolls in shortening, about 5 minutes.
8. Reduce heat and add water.
9. Cover; simmer 45 minutes or until tender.
10. Remove cover last 2 to 3 minutes to crisp rolls slightly.
11. Makes 4 servings.

veal cutlets, thin, thin slices swiss cheese, flour, salt, pepper, allspice, egg, bread crumbs, shortening, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726027 (may not work)