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What You Need:
(Serving Size: 4)
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Four 6-by-4-inch veal scallops
(about 4 ounces each), cut about
3/8 inch thick and pounded ¼
inch thick
2 eggs, lightly beaten with 2 tablespoons milk
½ cup flour
¼ pound imported Swiss cheese, cut into 4 strips, each 3
inches long, 1 inch wide and ¼
inch thick
4 slices boiled ham, each 3 inches square and 1/8 inch thick
1 cup fine dry bread crumbs
4 tablespoons butter
1 cup vegetable oil
4 thin lemon slices
Paprika
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Translate this recipe:
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| How To Cook: |
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1. With a pastry brush, coat one side of each veal scallop lightly with the egg-and- milk mixture and sprinkle with a light dusting of the flour. Wrap each strip of cheese in a slice of ham and place it lengthwise in the center of the coated side of a scallop.
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2. Fold the scallop in half lengthwise to make a 6-inch-long packet enclosing the ham and cheese completely, and press the edges firmly together to seal them tightly. One at a time, coat the scallops with the remaining flour and shake them free of any excess.
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3. Then dip them first in the remaining egg-and-milk mixture and then in the bread crumbs, making sure each scallop is thoroughly coated with crumbs. Set the scallops side by side on a plate or wax paper and refrigerate for at least 1 hour.
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4. In a heavy 12-inch skillet, melt the butter with the oil over moderate heat until the foam subsides and the fat colors lightly. Add the scallops, turning them occasionally with tongs or a slotted spoon, and fry for 15 to 20 minutes, or until they are golden brown and crisp on both sides.
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5. Drain on paper towels and serve at once from a heated platter. Top each scallop with a slice of lemon sprinkled lightly with paprika.
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