Veal Cordon-Bleu

Okay, so this isn't Italian, but you will still find it if you eat in Italy, particularly in the Northwest where Italy shares a border with France.

4 cutlets of veal
2 oz. fontina
4 thin slices of prosciutto
4 tbs. breadcrumbs
3 tbs butter
salt, pepper

Preparation:

1. Preheat the oven to 300 degrees. Beat the cutlets of veal with a meat tenderizer until about 1/4 inch thick.
2. Cut the cheese into 8 thin slices and cover the cutlets with 1 slice of ham and 2 slices of fontina. Roll the cutlets and close them well.
3. Pour the breadcrumbs in a shallow bowl. Then melt the butter and dip the cutlet rolls in the butter. Next, dip them into the breadcrumbs until they are covered. 
4. Place the cutlet rolls on a greased baking sheet and bake for 30 minutes. The breadcrumbs should be slightly golden. Serve warm. 

Veal in Cream Sauce

Serves 8

2 lbs. veal round
7 tbs. butter
4 cups milk
2 heaping tbs. flour
salt and pepper to taste


Preparation

1. Lightly coat the meat with flour and brown it in a large saucepan with butter.
2. Heat the milk to boiling and pour it over the meat, season with salt and pepper. Cover and cook over a very low flame for 2 hours.
3. To check if the veal is cooked, prick the meat with a toothpick, no liquid should come out.
4. Remove from pan.
5. Slice thinly.
6. Strain the sauce, arrange the meat on a plate and drench it with the cream sauce.