Venison Cordon Bleu

by Buddy Toepfer of Sugar Land, TX

2 equal size venison cutlet steaks
2 slices Swiss cheese                      
1/4 stick of butter or margarine
flour
1 egg
seasoned Italian bread crumbs
1 cup milk 
1 slice of sliced ham

     Use 2 equal size cutlet steaks.  Put a slice of Swiss cheese on each cutlet and a slice of ham on one.  Making sure that the cheese and ham do not extend pass the edge of the cutlet, place them cheese side together.  Flour the outside of the cutlets then dip in an egg wash (1 cup milk mixed to 1 egg) and then place them in seasoned Italian bread crumbs covering the cutlets well.  In a pan melt 1/4 stick of butter or margarine cooking the cutlets on both sides for approx. 2 minutes or until golden brown.  After the cutlets have been cooked use the butter and bread crumb mixture in the pan to coat cooked egg noodles.