This is a stuffed veal cutlet with prosciutto and fontina. It is basically an Italian cordon bleu.
- Pound out your veal cutlets if necessary.
- Place some fontina and prosciutto on one cutlet, then another layer of prosciutto and fontina if possible. Top with another cutlet. Pinch edges to seal
- Bread in flour, eggs, and your choice of breadcrumbs
- Serve with gnocchi, potatoes, or anything of your choice
