2 slices boiled ham
2 slices Swiss cheese
1 lb. veal leg round steak, cut 1/4 in. thick
2/3 c. fine dry bread crumbs
1 tbsp. snipped parsley
1/8 tsp. pepper
1/4 c. all-purpose flour
1 slightly beaten egg
1/4 c. butter

Quarter ham and cheese slices. Cut veal into 4 pieces; pound with a meat mallet to 1/8 inch thickness (each about 8 x 4 inches). Cut each veal piece in half crosswise. On one half, place 2 quarters each of ham and cheese; trim or fold to fit. Cover with second piece of veal; seal edges. Repeat with remaining meats and cheese. Combine bread crumbs, parsley, and pepper. Dip meat in flour, then in beaten egg, then in crumb mixture.

In a skillet, melt butter. Add meat; cook over medium-high heat about 4 minutes per side or until golden brown. Serve immediately.

Makes 4 servings.