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.