Veal Cordon Bleu

  • 12 thin Veal Cutlets (3oz each) (90g each)
  • to taste: salt and pepper
  • 1 cup Bleu Cheese
  • 6 thin slices of ham
  • flour for dredging
  • 3 beaten eggs
  • ¾ cup breadcrumbs 190ml
  • ¾ cup butter 190ml

Flatten the Veal Slices; sprinkle with salt and pepper.
Put one slice of Bleu Cheese and one slice of ham on each of the six slices of veal.

Cover with remaining slices of veal.
Pound edges together.
Dip in flour, then eggs, then in crumbs.
Fry in butter for 8 minutes.