1 lb thinly sliced veal cutlets
1/4 lb hot or mild capicola
1/4 lb provolone or mozzarella cheese
1 1/2 cup bread crumbs
1/2 cup flour
2-3 eggs, beaten
2 tablespoon olive oil, butter or both
salt

1. Lightly salt cutlets.

2. Dredge veal cutlets in flour.

3. Dip cutlets into eggs and coat with bread crumbs.

4. Fry on medium in butter/olive oil for three minutes and turn.

5. After turning once, layer capicola and then cheese until veal is covered. Add olive oil/butter as needed.

6. Cook until cheese is melted.

7. Serve with a glass of Chardonnay or Chianti.

Submitted by: Italy Keith, Bloomingdale IL