Aperitivo-Appetizer

Directions
Mix crab, beaten egg, tomato juice, bread crumbs and seasonings. Place the mixture in the refrigerator and chill for three hours. Roll out the mixture to form cylinders, approximately three inches long. Pan fry in a single layer, turning half way through when the bottom begins to brown.

When both sides are brown, the crab rolls are done. Drain excess oil on paper towels and serve hot.

Place/combine water, oil, yeast and sugar in a small and very clean bowl. Let stand for 5 minutes or until the mixture bubbles.

Mix the all purpose flour, the wheat flour, and salt together preferably with a food processor or electric mixer.
While the flours and salt are blending, add the water/yeast mixture.
Mix for 2 minutes. Knead the mixture briefly on a lightly floured surface, and then place in a large, slightly oiled bowl and let rise in a warm place for 2-3 hours until the dough doubles in size.
Once the dough has doubled, lightly flour two cooking sheets.
On a floured surface, roll out 1/2 of the dough into a circle approximately 1/4 inch thick. (Be sure to make each pizza round small enough to fit on your grill.)
Place on a floured cooking sheet. Repeat this process until you have 2 pizza rounds.

Fire up the grill to high! Be sure grill is clean and the grids are lightly oiled.
Place one pizza round on the clean, oiled, and pre-heated grill. Grill pizza round for about 1 -2 minutes or until the bottom is browned.
With a set of tongs, flat cookie or cooking sheet, or long spatula, gently flip the pizza round over and grill it for an additional 30 -45 seconds. Remove from the grill and repeat the grilling process for the remaining round. Turn down the heat of your grill slightly while letting the pizza rounds cool a bit, and then top each with your favorite toppings.*
Let cool and serve!!!!

If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.

Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets' outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.

Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.

Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.

Cooks' note:
Chilling coated cutlets helps the coating to adhere when cooking.