8 veal cutlets
Salt and pepper
4 slices Swiss or Gruyere cheese
4 thin slices of ham
4 tbsp. flour
1/2 c. fine dry bread or cracker crumbs
3 tbsp. butter
1 tbsp. oil
1 egg, beaten

Pound veal with mallet or edge of plate to flatten, working in salt and pepper sprinkled from shakers; trim edges. Place 1 slice cheese and 1 slice of ham of half of the cutlets so that neither cheese or ham overlaps edges. Brush edges with beaten egg, top each with another cutlet. Pound edges to seal. Roll each in flour, then dip in egg, then in crumbs. Saute in mixture of oil and butter until browned. Transfer to casserole or roasting pan, place in oven preheated to 375 degrees. Complete cooking by baking 30 to 35 minutes. Serves 4.