Veal Cordon Bleu

8 veal cutlets
salt and pepper to taste
4 slices Swiss cheese
4 thin slices ham
4 tbsp. flour
1 egg, beaten
½ cup fine dry bread crumbs
3 tbsp. margarine
1 tbsp. oil

Pound veal with mallet to flatten and work in salt and pepper. Place cheese and ham slice on each of cutlets; do not overlap cheese and ham. Top each cutlet with another and pound edges to seal.

Roll in flour, dip in egg and roll in crumbs. Saute in margarine and oil until brown. Place in baking dish.