Veal Escalopes with Cheese

4 thick veal cutlets, about 170 g (7 oz) each
100 g (3 1/2 oz) Fontina cheese, sliced or another processed cheese
1 egg
Dry breadcrumbs
100 g (3 1/2 oz) butter
Salt
Pepper

Cut a pocket in the cutlets by slitting them horizontally with a knife blade, but do not divide them in half. Open them out flat, lay some slices of cheese, season with salt, add pepper, if you like it.

Beat lightly on the opening so as to seal it, dip into the beaten egg, in which you've added a pinch of salt, and then into the dry breadcrumbs.

Slowly melt the butter in a frying pan over a medium heat. Be careful the butter doesn't blacken. Brown the cutlets slowly, on both sides. Pat dry with absorbent kitchen paper. Serve hot.

Note: For a low fat recipe we suggest you to use olive oil instead of butter