4 veal loin top loin chops, 1 inch thick, about 1 1/2 lb.
1 c. dry white wine, such as Chablis
1/2 c. sliced mushrooms
1 green pepper, cut in 1/2 inch pieces
1/2 c. butter
1/2 c. all purpose flour
1 egg, fork beaten
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
4 slices prosciutto (Italian ham)
4 slices cheddar cheese (4 oz.)

Make a cut in the side of each veal chop, cutting almost all the way through. Lay each open and pound flat. Marinate meat for 1 hour in wine.

While meat marinates, saute mushrooms and green pepper in butter for about 10 minutes or until tender. Remove from skillet with slotted spoon, leaving butter in skillet. Set vegetables aside.

Dry veal on paper towel. Bread on one side only, dipping first in flour, then in beaten egg, and last in bread crumbs mixed with Parmesan cheese.

Lay a slice of prosciutto on 1/2 of unbreaded side of veal. Fold other side over. Pan fry for 6 minutes on one side in butter in skillet, adding more butter if needed. Turn veal, and remove skillet from heat.

Insert a slice of cheese, and 1/4 of the mushrooms pepper mixture into the fold of each steak. Return to heat and cook 6 minutes, or until meat is tender. 4 servings.