For the Veal Steak Cordon Bleu, lightly pound the veal steaks, season with pepper and season with salt, spread a thin layer of tomato ketchup on one side.
Cover each cheese slice with a slice of ham and place between two slices of meat (ketchup side inside), hold together with roulade skewers.
Coat the steaks in flour, beaten egg and breadcrumbs, fry in hot fat on both sides until golden brown.
Drain on a paper towel and serve.
Preparation Tip:
In thicker veal steaks cut a pocket from one long side and carefully put the cheese-ham filling.
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