Instructions: Cut each large veal steak in half and pound out each piece of veal very thinly. Trim edges to form oval shape. You will need 2 pieces of veal the same size to make one serving of veal Cordon Bleu.

Put a spice of ham, then a slice of cheese on each of the four slices of veal, making sure filling comes to within 1cm of edge of veal all round. Top with remaining veal slices, pressing edges of veal firmly together to completely seal filling.

Coat veal lightly with flour seasoned with salt and pepper. Dip into combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly. Repeat egg-and-breadcrumb process. Chill for 20 minutes.

Heat butter and oil in large frying pan, add veal steaks and cook gently on both sides until golden brown. Allow approx 5 minutes on each side.

Serve with lemon wedges, buttered asparagus and yellow squash and baked potatoes.

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