Serves: 4
Total Calories: 747
In a small bowl lightly beat eggs and milk. With a pastry brush coat one side of each veal scallop with egg mixture, then sprinkle lightly with flour. Reserve excess egg mixture.
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 scallop in half lengthwise to make a 6-inch roll, enclosing ham and cheese completely. Press edges together to seal tightly. One at a time, roll scallops in bread crumbs, dip in remaining egg mixture, then in bread crumbs again. Set side by side on a plate and refrigerate for at least 1 hour.
In a large heavy skillet over medium heat cook scallops in oil and butter for 15 to 20 minutes or until golden brown and crisp, turning as needed with tongs. Drain on paper towels.
Place on a heated platter, top each with a lemon slice and sprinkle with paprika.
* Since veal is very expensive in the United States, boned chicken breasts or pork tenderloin make a very good substitute for the veal. Pound the chicken or pork to 1/4 -inch thickness and proceed as for the veal scallops.
This Veal Cordon Bleu recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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