Breaded Veal Scallops (Veau Cordon Bleu)

1. 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. 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. 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. 4

   One at a time, coat the scallops with the remaining flour and shake them free of any excess.

5. 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. 6

   Set the scallops side by side on a plate or wax paper and refrigerate for at least 1 hour.

7. 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. 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. 9

   Drain on paper towels and serve at once from a heated platter.

10. 10

    Top each scallop with a slice of lemon sprinkled lightly with paprika.

No additional tips available.