First, place the ham and cheese between two veal cutlets.
Mix the flour with the spices. Turn the meat in it, then in beaten egg and breadcrumbs.
Heat plenty of fat in a frying pan. Fry the meat first on one side until golden brown, then turn and fry well on the second side so that the temperature can penetrate well to the ham and cheese (the cheese must melt).
Drain briefly on paper towels, then dress with lemon and garnishes of choice and serve.
To serve: With a green vegetable or leaf salad and chips or mashed potatoes or new potatoes.
To vary: The veal can also be fried unbreaded, “au naturel” in butter. You finish frying the meat in the frying pan, put a slice of ham, then the cheese on top and let it brown over in the broiler until the cheese has melted. It is best to bring to the table on the spot.
Be careful not to sear the outside of the veal so quickly, or it will become hard and dry out before the ham and cheese are hot. Never grill the dish too long or the cheese will become hard.