Schnitzel Cordon Bleu

by Rachael Ray Show Staff 9:00 AM, September 23, 2013

Aired September 23, 2013

Serves Serves 4
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 
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.