1 lb. veal round steak or cutlets, cut 1/4 inch thick
4 slices Swiss cheese, cut in half
1 slightly beaten egg
1/4 c. butter
4 thin slices boiled ham, cut in half
1/4 c. sifted flour
1 c. fine dry bread crumbs
1/4 c. dry white wine

Cut veal round steak or cutlets into 8 pieces. With meat mallet pound each piece very thin to about 1/8-inch thickness. If necessary, trim halved slices of ham and Swiss cheese so that they are slightly smaller than the veal pieces. Top each veal piece with 2 half-slices of ham and 2 half-slices of Swiss cheese. Place another veal piece over the meat stack. Press edges together to seal. Repeat with remaining veal, ham and cheese.

Coat meat with flour. Dip in egg, then in bread crumbs. In large skillet, melt butter. Brown meat in butter over medium heat until golden brown, about 5 minutes on each side. Remove to warm platter. Swish out skillet (combine wine and skillet juice), then spoon over meat. Makes 4 servings.