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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal scallop each	4		cut pounded	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
swiss cheese	1/4		imported cut	129.69	0.4752	8.8968	10.2267
ham	4	slices	boiled	-	-	-	-
fine breadcrumb	1	cup		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
lemon	4	slices		-	-	-	-
paprika				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.