- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] ground black pepper
- 1 teaspoon [5 mL] garlic powder
- 8 [4-ounce / 113-g each] thin boned veal chops
- 8 thin slices of ham, into 4-inch [10-cm] squares each
- 8 slices Swiss cheese, into 4-inch [10-cm] squares each, en carrés de 10 cm [4 pouces] chacun
- Cooking oil
- 2 cups [280 g] all-purpose flour
- 1 tablespoon [15 mL] Cajun seasoning
- 2 large eggs
- 1 cup [250 mL] buttermilk
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- Mix together salt, ground black pepper and garlic powder; set aside.
- Transfer veal chops between two sheets of plastic wrap.
- Using a mallet or a rolling pin, fflatten chops until 1/4-inch [6-mm] thick scallopines [they should measure approximately 6 inches / 15 cm].
- Lightly salt each chop.
- Lay one slice of ham and one slice Swiss cheese on top of one half of each scallopine leaving a 1-inch [2.5-cm] free space all around the slices.
- Fold other half on top of cheese still leaving the free space all around.
- Transfer veal scallopines back between two sheets of plastic wrap; lightly flatten all around each chop to seal in the stuffing.
- Refrigerate stuffed scallopines for 20 minutes.
- Into a deep-fryer, preheat some cooking to 350°F [180°C].
- Using a whip, well mix together flour and Cajun seasoning into a shallow bowl.
- Into a clean shallow bowl, whip together eggs and buttermilk.
- Dip stuffed scallopines into seasoned flour until well coated.
- Dip stuffed scallopines into beaten eggs mixture, then once more into seasoned flour.
- Deep-dry 2 or 3 stuffed scallopines at a time into really hot oil for 3 to 4 minutes, until golden browned.
- Remove and leave done scallopines to drip onto paper toweling; keep warm.
- Repeat with remaining stuffed scallopines.
- Serve immediately.
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