6 veal chops, boneless, 1 inch thick
6 thin slices fully cooked ham
6 slices fontina or mozzarella cheese
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
1 egg, beaten with 1 tablespoon
water
Fine bread crumbs
¼ cup butter, more if needed
1. Butterfly chops by slicing through the chop almost all the way, and laying chop open so it is½ inch thick; pound flat.
2. Place a slice of ham, then a slice of cheese, in the center of each chop. Moisten edges of chop and press together.
3. Dip each folded chop fi rst in flour mixed with salt and pepper, then in beaten egg, and finally in the bread crumbs.
4. Heat the butter in a large skillet. Brown the chops slowly, about 5 minutes on each side or until done.
6 SERVINGS