Ingredients:
4 each Veal cutlet -- sliced thin
4 slices prosciutto
4 slices fontina cheese -- cut 1/4 inch thick
1 each egg -- slightly beaten
1/4 cup milk
1/4 cup bread crumbs
1/4 cup flour
1/4 cup oil
1/2 cup water
DIRECTIONS
Lay the veal cutlets flat. On top of the cutlet place the proscuitto and
cheese. Roll the cutlet up from the long end and secure with toothpick.
Put the flour in a shallow dish. Put the breadcrumbs in another. Mix the
eggs and milk in a pie plate. Now, take your veal roll and dredge it in
the flour. When covered, place the roll in the egg mixture and then in
the breadcrumbs. When completely breaded, remove to a plate. Repeat for
all the rolls. Refrigerate the rolls for at least 30 minutes to set the
breading.
Heat the oil in a large fry pan. Quickly brown the rolls in the oil. Add
the water to the pan and cover. Cook for about 20 minutes or until the
cheese has melted. Serve immediately.
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