Breaded Veal Scallops (Veau Cordon Bleu)

• 4 veal scallops, cut about 3/8 inch thick and pounded 1/4 inch thick (about 4 oz. each, each should measure 6" x 4-inch before pounding)
• 2 eggs, lightly beaten with 2 Tblsp. milk
• 12 cup flour
• 14 lb imported swiss cheese, cut in 4 strips, each 3-inch long, 1-inch wide and 1/4-inch thick
• 4 slices boiled ham, each 3-inch sq. and 1/8-inch thick
• 1 cup fine dry breadcrumb
• 4 tablespoons butter
• 1 cup vegetable oil
• 4 thin lemon slices
• paprika

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 flour.
2. Wrap each strip of cheese in a slice of ham and place it lengthwise in the center of the coated side of a scallop.
3. 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.
4. One at a time, coat the scallops with the remaining flour and shake them free of any excess.
5. 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.
6. Set the scallops side by side on a plate or wax paper and refrigerate for at least 1 hour.
7. In a heavy 12-inch skillet, melt the butter with the oil over moderate heat until the foam subsides and the fat colors lightly.
8. 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.
9. Drain on paper towels and serve at once from a heated platter.
10. Top each scallop with a slice of lemon sprinkled lightly with paprika.

veal scallops, eggs, flour, swiss cheese, ham, breadcrumb, butter, vegetable oil, lemon slices, paprika

Taken from www.food.com/recipe/breaded-veal-scallops-veau-cordon-bleu-455907 (may not work)