6 slices of Emmental cheese
12 scallops of veal
6 slices ham
Season the scallops with salt and pepper and bay leaves matches.
Leave taken the taste for not less than 20 minutes. Remove bay leaves.
6 separate them and put one on each slice of cheese and a ham.
Sobrecolocar the remaining scallops and secure the ends with toothpicks.
Skip then in flour, then the beaten eggs, and finally the breadcrumbs.
Press slightly to adhere to the bread and meat.
Fry in butter, let it burn. Remove and let drain on paper towels.
Serve with lettuce leaves and rice or some pasta.