Veal Cordon Bleu

• 4 veal cutlets, pounded thin
• 4 thin slices ham
• 4 thin slices Swiss cheese
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. allspice
• 1 egg, beaten
• 1/2 c. dry bread crumbs
• 3 Tbsp. fat
• 2 Tbsp. water

1. On each piece of veal, place a slice each of ham and cheese. Roll up carefully, beginning at narrow end.
2. Secure with wooden picks.
3. Mix flour, salt, pepper and allspice.
4. Coat rolls with mixture.
5. Drop rolls into egg, then into bread crumbs.
6. Heat the fat in a 10-inch skillet.
7. Brown the veal rolls, about 5 minutes. Add the water.
8. Heat to boiling.
9. Reduce heat, cover, and simmer about 45 minutes.
10. Remove cover the last 3 to 5 minutes to crisp the veal.
11. Makes 4 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792190 (may not work)