Thin the veal fillets using a mallet, then sprinkle with about a teaspoon of Vegeta Beef Stock Powder.
On one half of each fillet, layer ham and cheese slices.
Close with the other half and fasten using toothpicks.
Whip the eggs and then batter the fillets. Place each one in flour, then egg and finally in bread crumbs.
Cook in hot oil, each side 5 minutes.
Side Dish: Boil the rice, but not completely and drain.
In hot butter, cook the onion and braise continually covering with water, until the onion softens.
Add peas, Vegeta Beef Stock Powder and about 100 ml warm water.
Cook until the peas soften (about 12 minutes).
Towards the end mix in the rice and bring to boil. If desired add in salt and pepper, mix through and cook for another 5 minutes.
Sprinkle the rice and peas with pepper and serve as a side dish to veal fillets.
Stuffed fillets can also be thinned using a mallet, and in this case they do not need to be fastened with toothpicks.