2 lbs. veal, cut into 12 scallops & pounded to 1/16 inch thick
6 thin slices of Polish ham or prosciutto
6 thin slices of Swiss Gruyere cheese
9 tbsp. sweet butter
Salt & freshly ground black pepper
3/4 c. bread crumbs, seasoned with salt and pepper
1/2 c. flour
3 eggs, beaten with 5 tbsp. heavy cream
1/4 c. vegetable oil
1 recipe for Cordon Bleu Sauce (below)

Brush one side of each veal scallop and each slice of ham and cheese with 4 tablespoons of the butter, melted. Place a slice of ham and cheese between two of the veal scallops, with the buttered slices on the inside. Do this with all the scallops, and trim to make 6 neat sandwiches. Sprinkle the veal sandwiches on both sides with a little salt and pepper. Dredge the veal sandwiches in a mixture of the seasoned bread crumbs and flour and refrigerate for 2 to 3 hours. The butter will congeal and hold the sandwiches together.

When ready to cook them, dredge the scallops in the bread crumb mixture again, then in the egg-cream mixture and again in the bread crumbs. Melt 3 tablespoons of the butter with 2 tablespoons of the oil in a frying pan over high heat. Brown the scallops on both sides, 2 to 3 minutes per side. Place in baking dish and add the remaining 2 tablespoons butter. Bake for 15 minutes in a 375 degree preheated oven. Pour Cordon Blue Sauce on and serve. Serves 6.