Rosemary Veal Cutlets

2 Bacon rashers
4 Veal cutlets
Plain flour
1 Egg, lightly beaten
1 T Milk
1 1/2 c (110g) stale breadcrumbs
1 T Chopped fresh rosemary
1 t Seasoned pepper
Oil for shallow-frying
4 sl Swiss cheese

Cut bacon into thin strips. Gently flatten veal using a meat mallet. Toss veal in flour; shake away excess flour. Dip veal into combined egg and milk, coat in combined breadcrumbs, rosemary and pepper; refrigerate veal
30 mins.

Shallow-fry veal in hot oil until tender; drain. Place veal on oven tray, top with cheese and bacon, grill until cheese is melted and bacon is crisp.

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