Ingredients
- 1 1/2 cups flour
- 2 large eggs, beaten
- 1 cup fine breadcrumbs
- 1/2 cup panko breadcrumbs
- Zest and juice of 1 lemon
- 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 oz. each), pounded 1/4-inch thick
- Salt and pepper
- Canola oil, for shallow-frying
- Grainy Dijon or spicy brown mustard
- 8 thin slices mild ham
- 4 deli slices Emmentaler or 8 deli slices square-cut Gruyère cheese
- Winlted spinach or green salad
Preparation
Preheat 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 nutmeg. Season the cutlets with salt and pepper; dredge in the flour, then the egg, then the breadcrumb mixture.
In a medium pan, heat 1/4 inch of canola oil over medium-high. 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, 2 slices of ham to cover and 1 slice Emmentaler or 2 slices Gruyère. Broil until browned and bubbling. Serve with spinach or salad alongside.
