1 lb. veal cutlets, thinly sliced
6 tbsp. all-purpose flour
3/4 tsp. sage
1/2 tsp. basil
4 tbsp. butter
4 tbsp. vegetable oil
1 c. water
1/4 c. sherry
1 tsp. instant chicken bouillon granules
1 pkg. (4 oz.) sliced cooked ham cut in half
1/4 tsp. pepper
3 tbsp. chopped parsley

Pound veal cutlets to 1/8 inch thickness; cut into 4 x 3 inch pieces. Mix flour, sage, and basil; coat cutlets evenly. Reserve 2 tablespoons of the flour mixture. Heat 2 tablespoons each of the butter and oil in large skillet over medium flame. Add veal cutlets a few pieces at a time; cook until browned on both sides, removing cutlets as they brown and adding more butter and oil if necessary. Add the reserved flour mixture to drippings in pan; cook one minute, stirring constantly. Add water, sherry, and bouillon; cook and stir until slightly thickened. Lower flame; add cutlets and ham; heat through. Sprinkle with pepper and parsley. Makes 6 servings.