4 veal cutlets, 1/4 inch thick
Salt
4 slices Gruyere cheese
4 slices boiled ham
1/4 c. flour
1/2 c. bread crumbs
1 egg
1 c. milk
1/4 c. butter
4 lemon wedges

Pound cutlets until thin. Salt cutlets, slash edges to prevent curling. Place 1 slice of cheese and ham on one-half of each cutlet; fold over second half and pound together. Trim edges.

Place flour and bread crumbs on separate sheets of waxed paper. Beat eggs and milk together. Coat cutlets on both sides with flour; transfer to egg-milk mixture. Remove with tongs and place in bread crumbs; pat crumbs firmly around cutlets.

Preheat skillet on thermostatic top burner at 325 degrees. Add butter; melt. add cutlets and saute about 10 minutes on each side or until lightly browned. Serve with lemon wedges. Serves 4.