12 thin slices veal
Flour
3/4 c. butter
6 thin slices Swiss cheese
3 eggs, beaten
Salt
6 thin slices ham
3/4 c. bread crumbs
Freshly ground black pepper

Have butcher flatten veal and cut in serving portions. Sprinkle each piece with salt and pepper. Put 1 slice of cheese and 1 slice of ham on each of the 6 veal slices. Cover with remaining 6 veal slices. Pound edges together. Dip in flour, then in eggs, then in crumbs. Fry in butter on both sides until crispy brown or until done, about 8-10 minutes. Serve with hot asparagus.