Swiss Veal Supreme Escalope De Veau Cordon Bleu

Went through some of my mom's cookbook collection. this was adapted from bh&g meal with a foreign flair published in 1963!!

Cut veal in 8 pieces.

Pound very thin , about 1 / 8-inch thick.

Top each of 4 pieces with 1 ham slice and 2 cheese slices.

Top with remaining veal slices and press edges together to seal.

Dip in flour , then in a mixture of the egg and milk , and last in the bread crumbs.

Melt butter in 12-inch skillet.

Add meat and cook , over medium heat , about 10 minutes or until golden brown , turning once.

Remove to warm platter.

If desired , deglaze pan with some white wine and pour over meat.

Garnish with water cress.

veal, boiled ham, swiss cheese, all-purpose flour, egg, milk, fine dry breadcrumb, butter, white wine, watercress