| STUFFED VEAL CUTLETS |
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4-8 servings1 package (3 ounces) cream cheese, softened 2 teaspoons grated Parmesan cheese 1 teaspoon Dijon mustard 1/2 teaspoon dried parsley flakes 1/8 teaspoon garlic powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup seasoned dry bread crumbs 2 eggs, slightly beaten 8 thin slices fully-cooked ham 8 veal cutlets, pounded thin 8 thin slices Swiss Cheese (each about 4 inches square), halved CRISCO Oil for frying Combine cream cheese, Parmesan cheese, mustard, parsley flakes and garlic powder in small mixing bowl. Mix well. Set aside. Mix flour, salt and pepper in shallow dish. Place bread crumbs on sheet of waxed paper. Place eggs in another shallow dish. Set aside. Place ham slice on top of each cutlet. Trim ham to within 1/2 inch of cutlet edge. Spread each ham slice with one-eighth of cream cheese mixture (a scant tablespoon). Top each with 2 pieces Swiss cheese. Brush top edges of cutlets with egg. Fold in half. Press and pound edges of cutlets together to seal. Carefully coat both sides with flour mixture. Dip stuffed cutlets in egg, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate about 1 hour. Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 350ºF. Fry 1 stuffed cutlet at a time, about 2-1/2 minutes, or until deep golden brown, turning over once. Drain on paper towels. |
