Veal Cordon Bleu

8 small veal steaks 4 slices ham 4 slices gruyere cheese plain flour 2 eggs, lightly beaten 1/4 cup milk 1 tbsp grated lemon rind 2 cups fresh breadcrumbs 2 cups stale breadcrumbs 60 g butter 1/4 cup oil

1. Trim veal of any membrane. Use a meat mallet or rolling pin to pound veal thinly, trim edges neatly. 2. Place a slice of ham and cheese over 4 of the steaks; filling should come to within 1 cm of the edge of the steaks. Cover with remaining steaks, press edges firmly together. 3. Dust steaks lightly with flour, then dip in combined eggs and milk and lemon rind; coat with combined breadcrumbs, press crumbs on firmly. Refrigerate steaks 1 hour. Heat butter and oil in large frying pan, add steaks, cook over medium heat for about 3 minutes on each side or until golden brown; drain on paper.

The steaks can be filled and crumbed the day before serving; cover loosely, store in the fridge. Serves 4