Bologna-style Turkey Fillets

Procure six fine quality tender fillets, remove the gristle, flatten lightly with a meat pounder, even them up to make them all similar, season with salt and pepper, and dip lightly in the flour, beaten egg and breadcrumbs. Fry the butter gently in a pan, line up the fillets in it and leave them to cook and brown over moderate heat on both sides. Put on top of each fillet a slice of ham and cover this with a small slice of cheese. Put the pan into a very hot oven, and as soon as the cheese tends to liquefy, transfer the fillets to a very hot serving plate and drizzle with the cooking liquid and a little gravy.