Veal Cordon Bleu

• 1 12 lbs veal loin, trimmed and cut into 8 scallops and pounded to 1/4 inch thickness with
• salt and pepper
• 4 slices swiss cheese, cut and trimmed the same size as the scallops
• 4 slices prosciutto
• 13-12 cup all-purpose flour
• 2 eggs, beaten
• 1 cup fine dry seasoned bread crumbs
• 13 cup butter

1. Place a slice of cheese and prociutto on top of each scallop.
2. Then top with another scallop to make a sandwich.
3. Insert toothpicks as needed.
4. Dredge veal with flour, dip in beaten eggs, and then in bread crumbs.
5. In a large nonstick skillet melt the butter.
6. Saute' veal packets in butter until golden brown on both sides.
7. Remove toothpicks.

veal loin, salt, swiss cheese, flour, eggs, bread crumbs, butter

Taken from www.food.com/recipe/veal-cordon-bleu-56650 (may not work)