EQUIPMENT:
- Measuring Spoons
- Measuring CupS
- Cutting Board
- Wooden toothpicks
- Tongs
- Glass baking dish 9x13.
INGREDIENTS:
- 2 thin slices cooked ham, halved
- 2 slices (rectangular) Swiss cheese, halved
- 4 small veal cutlets (about 1/2 lb.) pounded thin
- 1 cup seasoned dry bread crumbs
- 1/2 t of salt
- 1/8 t pepper
- A Pinch of Allspice
- 1 egg beaten with 1/4 cup milk
- 1/4 cup vegetable oil
PROCEDURE:
- Gather and measure all the ingredients
- Coat the bottom of the glass baking dish with oil
- Heat on P-10 for 5 minutes
- While the oil is heating: Place ham and cheese on cutlets
- Roll cutlets and secure with wooden toothpicks
- Mix bread crumbs with salt, pepper, and allspice
- Dip cutlets in bread crumbs, then in egg, then again in bread crumbs
- WITHOUT REMOVING THE DISH from the oven, use the tongs to place cutlets seam-side UP in the dish
- Cook on P-10 for 2 minutes
- Cook on P-7 for 2:30 minutes
- Roll over cutlets over so that the browned side is now up and the seam side is not down
- Cook on P-7 for 2:30 minutes
- Using a Dry towel, remove the pan from the oven and place on a non-metallic surface (Towel, Cutting board or laminated counter.)*
- Let stand 5 minutes before serving.
CHEF's TIP:
*Placing the now hot dish on a metal surface may cause the dish to crack or shatter.