1 lb. "Brociole" steaks, sliced paper thin (see note below)
Salt
Freshly ground black pepper
6 ozs. Fontina cheese, cut into thin slices
4 very thin slices prosciutto or another non-smoked ham
Vegetable oil, enough to come 1/4 inch up the sides of the pan
1 cup flour, spread on a plate
1 egg, lightly beaten with 1/8 tsp. nutmeg and pinch of salt
1 cup fine, dry unflavored bread crumbs, spread on a plate

These stuffed steaks are thin, coupled slices of beef, embracing a layer of cheese and a slice of ham. When done, this is an impressive and luscious dish, but putting it together is absolutely elementary. It cooks in no time, but be sure you're working with the cut of meat described in the recipe, sliced very thin.

NOTE: "Brociole" steaks come from the broadest part of the cut, the slices will be quite long, about 10-12 inches. In this case 4 slices are sufficient, which you will then cut in half into 8 shorter ones. If these slices are much smaller to begin with, you will need 8 of them, which you will leave whole. If they have not been sliced thinner than 1/4 inch, flatten them some more with a meat pounder.

Pair off the "Brociole" slices that are closest in size and shape, lacing one slice above the other. If necessary, slightly trim the edges of each pair so that the slice above matches the one below as closely as possible, without large gaps or over laps.

In between each pair of "Brociole" put salt, pepper, a layer of sliced Fontina and a slice of prosciutto or ham. Center the Fontina so that it is not too close to the edges of the slice. Line up the upper half and lower half of each "Brociole" pair so that the edges coincide. AHEAD OF TIME NOTE: Everything can be prepared in advance up to this point on the same day you are going to cook it. Heat oil in the frying pan over high heat.

Turn each pair of stuffed "Brociole" in the flour, taking care that they do not come apart. Make sure that the edges are sealed all around with flour. Then dip them in the beaten egg and dredge them in the bread crumbs.

As soon as the oil is quite hot, slip the "Brociole" into the pan. When they are nicely browned on one side, turn them and cook until the other side is browned. Do not over cook. Place them on paper towels to drain. Then transfer them to a warm serving platter and serve at once. Try Mozzarella cheese instead of Fontina, domestic ham to replace prosciutto; pieces of pre-fried bacon with diced smothered onion - use your imagination.