12 thin slices veal
6 thin slices Swiss cheese
6 thin slices Virginia ham
Flour
3 eggs, beaten
3/4 c. bread crumbs
3/4 c. butter
Salt
Freshly ground black pepper
24 cooked asparagus tips

Flatten the veal slices with a cleaver and sprinkle them with salt and pepper. Put 1 slice of cheese and 1 slice of ham on each of 6 veal slices, cover with remaining veal slices. Pound edges together. Dip in flour, then in eggs, then in crumbs. Fry in butter for about 8 minutes. Serve with hot asparagus tips. Serves 6.