Veal Cordon Blue

As the name implies, this dish was once thought to be worthy of a blue ribbon.

Ingredients

4 slices	Ham bone, thin, off the bone
500 g	Veal schnitzels, up to 600g, thin (Main)
200 g	Gruyere cheese (Main)
1 cup	Breadcrumbs, dried
1 to taste	Salt & freshly ground pepper
¾ cup	Plain flour
2	Large eggs
2 Tbsp	Butter
2 Tbsp	Olive oil

Directions

1. If veal schnitzel is not available, soak beef schnitzel in milk until it loses some of its colour.
2. If thicker than 5mm, pound schnitzels between 2 sheets of plastic wrap with a rolling pin. Cut into 8 even, equal pieces.
3. Shave enough cheese to make a double layer for 4 pieces of schnitzel.
4. Pat dry 2 pieces of schnitzel of the same shape. Arrange 1 piece on a chopping board.
5. Top with a slice of ham trimming it 5mm smaller than the schnitzel. Arrange a double layer of cheese on the ham and top with second piece of schnitzel.
6. Lightly pound the 5mm border around the edges to seal and make a "sandwich". Make 3 more sandwiches with the remaining ingredients.
7. Combine the breadcrumbs and salt and pepper to taste in a shallow dish.
8. Combine flour, salt and pepper in another dish. Whisk eggs and season.
9. Dredge 1 veal sandwich lightly in flour, shaking off the excess, dip in the egg to coat, then dredge in breadcrumbs.
10. Pat to help them stick. Repeat with remaining sandwiches.
11. Place sandwiches on a rack on a baking tray. Chill, uncovered, for 1 hour.
12. Return to room temperature before cooking.
13. Heat butter and oil in a large, heavy frying pan over medium-high heat, until foam subsides.
14. Cook sandwiches - in batches if required - for about 2 minutes each side, until golden.
15. Great served with lemon wedges.