Veal Cordon Bleu
4 large veal steaks
4 medium slices leg ham
4 slices swiss cheese
salt and pepper
3 eggs, beaten combined with ¼ cup milk
¼ cup olive oil
Cut each veal steak in half. Pound out very thinly. Trim edges to for an oval shape. You will need two pieces of the veal the same size to make one serving of cordon bleu.
Place a piece of ham, then a slice of cheese on each of the four slices of veal, 1 cm inside the edges of the veal, and press together firmly. Coat veal lightly with flour seasoned with salt and pepper. Dip into beaten egg and milk mixture, then into breadcrumbs, pressing crumbs on firmly. Repeat and egg and breadcrumb process for each piece.
Heat butter and oil in large frypan. Add veal steaks. Cook gently on both sides until golden brown. Approximately 6 minutes on each side.