1. With a pastry brush, coat one side of each veal scallop lightly with the egg-and-milk mixture and sprinkle with a light dusting of flour. Wrap each strip of cheese in a slice of ham and place it lengthwise in the center of the coated side of a scallop. 2. Fold the scallop in half lengthwise to make a 6-inch long packet enclosing the ham and cheese completely, and press the edges firmly together to seal them tightly. One at a time, coat the scallops with the remaining flour and shake them free of any excess. 3. Then dip them first in the remaining egg-and-milk mixture and then in the bread crumbs, making sure each scallop is thoroughly coated with crumbs. Set the scallops side by side on a plate or wax paper and refrigerate for at least 1 hour. 4. In a heavy 12-inch skillet, melt the butter with the oil over moderate heat until the foam subsides and the fat colors lightly. Add the scallops, turning them occasionally with tongs or a slotted spoon, and fry for 15 to 20 minutes, or until they are golden brown and crisp on both sides. 5. Drain on paper towels and serve at once from a heated platter. Top each scallop with a slice of lemon sprinkled lightly with paprika. ---------------------------------------------------------------------------
Nutrition
Ingredients
