8 small veal steaks
4 slices smoked beef
4 slices Gruyere cheese
Plain flour
2 eggs, lightly beaten
1 / 4 cup milk
1 tablespoon grated lemon rind
2 cups bread crumbs
60 gm butter + 1 / 4 cup oil
Salt + pepper
Trim veal of any membrane that could cause veal to curl up during cooking
Use a meat mallet to pound veal thinly and trim edges neatly, unifying size and shape.
Place a slice of beef and cheese over 4 of the steaks.
Filling should come to within one centimeter of the edge of steaks.
Cover with remaining steaks. Press edges firmly together.
Dust steaks lightly with flour, then dip in combined eggs, milk, lemon rind, salt and pepper.
Coat with bread crumbs, pressing them firmly. Heat butter and oil in large frying pan.
Add steaks. Cook over medium heat for about 3 minutes on each side or until golden browned.
Drain on absorbent paper.
Serve with French fries and a salad
