Serves: 4
Total Calories: 858

4 veal scallops 6 by 4 inch
2 eggs lightly beaten with 2 tablespoons milk
1/4 pound swiss gruyére cheese imported cut into four strips, 3 inches long, 1 inch wide and 1/4 inch thick
4 slices ham boiled, each one 3 inches square and 1/8 inch
1 cup bread crumbs fine dry
4 tablespoons butter
Flour
1 cup vegetable oil
4 lemons thin
Paprika

With a pastry brush coat one side of each veal scallop with egg and milk mixture. Sprinkle meat with a light dusting of flour. Wrap each strip of cheese in a slice of ham and place it lengthwise in the center of the flour coated side of each scallop. Fold the scallop in half lengthwise to make a six inch long roll enclosing the ham and cheese completely. Press the edges together to seal them tightly. One at a time, roll the scallops in the bread crumbs, then dip in the remaining egg and milk mixture, then again in the bread crumbs. Set the scallops side by side on a plate and refrigerate for at least one hour.

In a heavy skillet melt butter and oil over moderate heat. When the foam subsides add the scallops, turning them occasionally with tongs, and fry them 15 to 20 minutes or until the scallops are golden brown and crisp. Drain on a paper towel and serve at once on a heated platter. Top each scallop with a thin slice of lemon and a sprinkle of paprika.

* Since veal in the United States is very expensive, boned chicken breasts or pork tenderloin make a very good substitute for the veal. Pound the breast or pork to 1/4 inch thick and proceed as for the veal scallop.

Nutritional Facts:

Serves: 4
Total Calories: 858
Calories from Fat: 689

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