2 slices ham
2 slices Swiss cheese
1 lb. veal steak 1/4" thick
2/3 c. bread crumbs
1 tsp. parsley
1/8 tsp. pepper
1/4 c. flour
1 slightly beaten egg
1/4 c. butter

Quarter ham and cheese slices. Cut veal into 4 pieces, pound with meat mallet to 1/8 inch thick. Cut each piece in half crosswise. On one half place 2 quarts each of ham and cheese, trim or fold to fit. Cover with second piece of veal seal edges.

Combine bread crumbs, parsley and pepper. Dip meat in flour, then in egg then in bread crumbs. In skillet melt butter. Add meat and cook over medium heat about 4 minutes per side until golden brown. Serve over rice at once.