4 thin slices Cooked ham
4 thin slices Gruyere cheese
8 Veal escalopes, pounded thin
Pepper to taste
1/2 tsp Dried marjoram
25 g (1 oz) 1/4 cup Flour
2 Eggs, lightly beaten
50 g (2 oz) 2/3 cup Dry white breadcrumbs
125 g (4 oz) 8 Tbs Butter
4 Lemon slices
4 thin slices Gruyere cheese
8 Veal escalopes, pounded thin
Pepper to taste
1/2 tsp Dried marjoram
25 g (1 oz) 1/4 cup Flour
2 Eggs, lightly beaten
50 g (2 oz) 2/3 cup Dry white breadcrumbs
125 g (4 oz) 8 Tbs Butter
4 Lemon slices
method
1. Put a slice of ham and a slice of cheese on four of the escalopes. Cover with the remaining escalopes to make a 'sandwich'. Pound the edges of the escalopes with a mallet to seal them.
2. Sprinkle the veal with pepper and the marjoram, then dip them first in the flour, then in the eggs and finally in the breadcrumbs, shaking off any excess. Wrap in greaseproof or waxed paper and chill in the refrigerator for 30 minutes.
3. Melt the butter in a large frying-pan. Add the escalopes and fry them for 3 minutes on each side. Reduce the heat to low and cook, turning occasionally, for a further 15 minutes, or until the 'sandwiches' are cooked through.
4. Transfer to a warmed serving dish, garnish with the lemon slices and serve at once.
2. Sprinkle the veal with pepper and the marjoram, then dip them first in the flour, then in the eggs and finally in the breadcrumbs, shaking off any excess. Wrap in greaseproof or waxed paper and chill in the refrigerator for 30 minutes.
3. Melt the butter in a large frying-pan. Add the escalopes and fry them for 3 minutes on each side. Reduce the heat to low and cook, turning occasionally, for a further 15 minutes, or until the 'sandwiches' are cooked through.
4. Transfer to a warmed serving dish, garnish with the lemon slices and serve at once.
serving amount
4 servings
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