Ingredients
- 4 very thin, large veal steaks
- Salt, pepper, paprika
- 8 slices of Prosciutto ham
- 4 slices of Tilsiter cheese,
- 3mm thick
- ½ bunch of parsley, chopped 2 tbsp flour
- 2 eggs, beaten
- Salt pepper, bread crumbs for coating
- 20 g Butter or oil for frying
- Lemon slices, and a bit of parsley
Instructions
- Season the veal steaks on both sides, lay two slices of Proscuitto on each, cover half the meat with a cheese slice, and put a little parsley on each.
- Fold the meat in half, with the ham and cheese in the middle, press together and close with a toothpick. Turn the escalope over in the flour, then moisten it in the egg seasoned with salt and pepper, coat it in bread crumbs, and slightly press together again.
- In hot butter or oil, fry the escalope on all sides till golden brown, and garnish with the lemon slice and parsley.