Stuffed Veal Schnitzel Cord
4 veal cutlets (1 lb.)
Preheat oven to 200°F. Between sheets of waxed paper, pound each cutlet to 1/8 on an inch thick. Season both sides with pepper and salt.
Place two folded ham slices on top of each cutlet, leaving ¼ inch around the edges empty. Top each evenly with ¼ cup cheese. Brush exposed edges of veal with egg. Fold cutlets in half. Pound edges slightly to seal.
Dust folded cutlet with flour. Dip in egg and coat with bread crumbs.
In a large skillet, over medium heat, combine half the oil and half the butter, cooking until butter is melted and oil is hot. Cook two cutlets until golden brown, about 5 minutes, turning once during cooking time. Remove to small baking sheet and place in oven to keep warm.
Add remaining oil and butter to skillet. Heat until butter melts and oil is hot. Cook remaining cutlets. Place on baking sheet. Top cutlets with remaining cheese. Bake 5 min. or until cheese is melted. Serve immediately.