1 (1 lb.) veal round steak or veal scallops
4 (3/4 oz.) slices Swiss cheese
4 (3/4 oz.) slices cooked ham
1 tbsp. all purpose flour
1/4 tsp. pepper
1/4 tsp. ground allspice
1 beaten egg or egg substitute
1/3 c. dry bread crumbs
3 tbsp. butter, melted
2 tbsp. water

Cut veal into 4 serving size pieces. Place each piece between 2 sheets of waxed paper. Flatten to 1/4 inch thickness using a meat mallet or a rolling pin. Place 1 slice of ham and 1 slice of cheese in center of each veal piece. Fold long sides of veal over cheese, tuck ends and secure with wooden picks. Combine flour, pepper, and allspice. Dredge veal in flour mixture, dip in egg and roll in bread crumbs. Saute veal in butter until lightly browned, turning once. Add water, cover and simmer 30 minutes or until tender. 4 servings. Serve with Parmesan rice or cheese grits.