Ingredients
1 1/2 cups flour
2 large eggs, beaten
1 cup fine breadcrumbs
1/2 cup panko
1 lemon, zested and juiced, divided
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon sweet paprika
Freshly grated or ground nutmeg
4 large veal or pork loin cutlets (about 6 ounces each), pounded 1/4-inch thick
Salt and pepper
Canola oil, for shallow frying
Grainy Dijon mustard or spicy brown mustard
8 thin slices mild ham
4 deli slices Emmentaler cheese or 8 deli slices square-cut Gruyère cheese
Wilted spinach or green salad, for serving
Preparation
Pre-heat the broiler. Put the flour and the beaten eggs into two separate medium size shallow bowls. In a third, mix the breadcrumbs, panko, lemon zest, granulated onion, granulated garlic, paprika and a few grates of nutmeg. Season the cutlets with salt and pepper; dredge in the flour, then the egg, then the breadcrumb mixture.
In a medium size pan, heat a quarter-inch of canola oil over medium-high heat. Shallow fry the cutlets two at a time, flipping once, until cooked through. Remove and drain on a metal rack placed on top of a baking sheet. Dress each cooked cutlet with a little lemon juice and top with a few dots of mustard, two slices of ham to cover and one slice Emmentaler cheese or two slices Gruyère cheese. Broil until browned and bubbling. Serve with wilted spinach or a green salad.
