12 veal cutlets
6 slices Provolone cheese
6 slices boiled ham
Flour
2 eggs, beaten
Bread crumbs
Butter

Place the cutlets between 2 sheets of wax paper. Using a mallet or the flat side of a heavy knife, pound them until they are thin. Place a slice of cheese on each of 6 veal slices. Cover each with a slice of ham and top them with the remaining 6 slices of veal.

Pound the edges together to seal them. Dredge the packets in flour, dip them in the egg, and coat them with bread crumbs. Melt the butter in a heavy skillet to a depth of 1/4 inch. Add the veal packets and saute for 8 minutes, turning them once, or until the meat is brown and the cheese is melted. Serves 6.