1 lb. veal steak or cutlets, 1/4 inch thick
4 slices Swiss cheese
1/4 c. flour
1 egg, slightly beaten
1 c. fine dry bread crumbs
4 tbsp. butter
1/4 c. dry white wine

Cut veal into 2 pieces for each serving; pound very thin (1/8 inch thickness). Cut ham and cheese slices in half; if necessary, trim ham and cheese to make slightly smaller than veal pieces. Top half the veal slices with 2 half slices ham and 2 half slices of cheese. Top with remaining veal pieces; press edges together to seal.

Dip in flour, then in egg, then in bread crumbs. Melt butter in large skillet. Brown meat in butter over medium heat until golden brown, about 5 minutes each side. Remove; swish out skillet with wine and spoon over meat. Serves 4.