4 lg. veal tenders, Italian or scallopini cut
4 slices boiled ham
4 slices Swiss cheese
2 eggs, beaten
Flour for dredging
Unseasoned bread crumbs for coating
2 tbsp. butter
2 tbsp. oil

Pound the veal as thin as possible. Place a slice of ham and cheese on each piece. Fold over so that ham and cheese are on the inside. Dip each piece in egg, then dredge in flour, dip back in egg, then in bread crumbs.

In a large skillet, melt the butter with the oil over medium-high heat. Brown each cutlet on both sides. Place in a casserole dish, cover and bake in a preheated 375 degree oven for 20 minutes. Makes 4 servings.

If the cutlets don't seem to want to stay together, secure it with a toothpick.