1 1/4 to 1 1/2 pounds veal, pork loin or chicken breast scallopine (you’re looking for 8 pieces of meat)
Salt and pepper
8 slices prosciutto cotto
About 2 cups loosely packed, chopped, defrosted or fresh cooked artichoke hearts
6 ounces (about 1 1/2 cups) shredded Grana Padano or aged Fontina cheese, coarsely grated
10 to 12 small leaves sage, very thinly sliced
1 1/2 cups all-purpose flour
A splash of milk plus extra to seal the cutlets
2 cups plain breadcrumbs
Freshly grated nutmeg, about 1/4 teaspoon
About 1/4 cup olive oil
4 tablespoons butter, divided
Preheat oven to 325°F.
Arrange 8 scallopine on a cutting board. Season with salt and pepper then top each with a small, folded slice of ham—keep the edges clear to seal the cutlets. Add a small mound of artichoke, a sprinkle of cheese, some sage leaves and top with another scallopine. Seal edges with a brush of milk and season with salt and pepper.
Arrange breading station: Fill a shallow dish with flour seasoned with salt and pepper, another with the eggs beaten with a splash of milk and the last with the breadcrumbs seasoned with salt, pepper, lemon zest and nutmeg.
Heat a large skillet over medium to medium-high heat with a thin layer of oil. Melt in half the butter and let it foam. Cook 4 stuffed cutlets to golden brown on each side, about 3 minutes on each side. Transfer to a on wire rack set on a baking sheet and keep warm in the oven. Add remaining 2 tablespoons butter to oil, let it foam and cook remaining cutlets.
Cut lemons into wedges or cheeks. Serve cutlets with lemon and a Tre Colore salad (gem romaine, radicchio and arugula) dressed with Dijon vinaigrette alongside.