
Schnitzel Cordon Bleu

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

What Are Rachael & John Reading Right Now? | Books To Read In 20…

How To Make Raw Mushroom & Escarole Salad | Rachael Ray

How To Make a Sage Advice Cocktail | John Cusimano
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
Yield
Serves: 4
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.