Stuffed Veal Cutlets

1 3oz. pkg. cream cheese, softened
2 tsp. grated Parmesan cheese
1 tsp. Dijon mustard
½ tsp. parsley
1/8 tsp. garlic powder
½ cup flour
¼ tsp. salt
1/8 tsp. white pepper
1 cup seasoned dry bread crumbs
2 eggs
8 thin slices fully cooked ham
8 veal cutlets, pounded thin
8 thin slices Swiss cheese, halved

Combine cream cheese, Parmesan, mustard, parsley and garlic powder in small
bowl. Set aside. Mix flour, salt and pepper in shallow dish. Place bread
crumbs on sheet of waxed paper. Beat eggs slightly in another shallow dish.
Set aside.

Place ham slice on top of each cutlet. Trim ham to within ½” of cutlet edge.
Spread each ham slice with 1 scanted tablespoon of cream cheese mixture.
Top each with 2 pieces of Swiss cheese. Brush top edge of cutlets with egg.
Fold in half. Press and pound edges of cutlets together with meat mallet
to seal. Carefully coat both sides with flour mixture. Dip stuffed cutlets
in egg, and then bread crumbs, pressing to coat thoroughly. Cover and
refrigerate about 1 hour.

Heat 2” of oil in deep fryer or large saucepan to 350°. Fry 1 stuffed cutlet at
a time, about 2½ minutes or until deep golden brown, turning over once.
Drain on paper towels.

4 to 8 servings