Veal cutlets are stuffed with a Dijon, Parmesan and cream cheese mixture, ham and Swiss cheese, breaded and deep-fried.

Stuffed Veal Cutlets

1 (3-ounce) package cream cheese, softened

2 teaspoons freshly grated Parmesan cheese

1 teaspoon Dijon mustard

1/2 teaspoon dried parsley flakes

1/8 teaspoon garlic powder

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup seasoned dry bread crumbs

2 large eggs

8 thin slices fully cooked ham

8 veal cutlets, pounded to 1/4-inch thickness

8 thin slices Swiss cheese, each about 4-inches square, halved

Vegetable oil for frying

1. Combine cream cheese, Parmesan cheese, mustard, parsley flakes and garlic powder in small mixing bowl. Mix well. Set aside.
2. Mix flour, salt and pepper in shallow dish. Set aside.
3. Place bread crumbs on sheet of waxed paper. Set aside.
4. Beat eggs slightly in another shallow dish. Set aside.
5. Place ham slice on top of each cutlet. Trim ham to with 1/2-inch of cutlet edge. Spread each ham slice with 1/8th cream cheese mixture (scant tablespoon). Top each with 2 pieces of Swiss cheese.
6. Brush top edges of cutlets with egg. Fold in half. Press and pound edges of cutlets together with meat mallet to seal.
7. Carefully coat both sides with flour mixture. Dip stuffed cutlets in egg, and then in bread crumbs, pressing to coat thoroughly. Place on waxed paper-lined baking tray, cover, and refrigerate about 1 hour to set coating.
8. Heat 2 inches of oil in deep-fryer or large saucepan to 350°F (175°C). Fry 1 stuffed cutlet at a time, about 2 1/2 minutes, or until deep golden brown, turning over once. Drain on paper towels.

Makes 4 to 8 servings.