If you are Jacob Hallén and can have 2 frying pans running at the same time, with
2 little bundles in the pan, you don't need to have an oven set to 125, and a flat
baking sheet.  The rest of us need one of these else the first servings made will get
cold waiting for the last ones to finish.

Prepare the double breading -- so you want a large bowl with flour, next a large bowl
with 3 beaten eggs, and lastly a large bowl of breadcrumbs.

squeeze the juice of 2 small ripe lemons.

X large slices of veal.  -- where X is the

  Tell the butcher you want them cut for vienershnitzel, but
  do not pound them.  Jacob and I like them slightly thicker than most butchers make
  for vienershnitzel -- we like our vienerschnitzel that way, too.  Otherwise the
  veal taste tends to get overpowered by the ham and the cheese.

X slices Prosciutto  -- you want these to be about half the size of the veal

X thin slices of Gruyère cheese.

Get a skillet hot with butter and olive oil mixture.  Don't let the butter burn,
but when you add the veal it must be a hot skillet.

You put the veal on a surface, salt and pepper it, cover half of the
veal with the ham, then cover the ham with the cheese and fold the
veal over so you have a book with veal covers and cheese and ham
pages.

Double bread it.  So -- coat in flour, then in eggs, then in breadcrumbs.

Fry them.  4-5 minutes on the first side, then 2-3 on the other side.
The difficult bit is that the book wants to open, and the cheese wants to fall
out into the pan.  Don't let those things happen.

Take out of the pan, put on the baking sheet and keep warm in the oven.

Repeat until done.

Do not clean the pan between fryings.  (If it gets really messy, maybe you have to
but this is not what you want).

When the last veal is done, add 1 tablespoon of butter to the frying pan, and your
lemon juice.  stir it all up and there is your suace for the veal.  Thicken with
starch if it is still too runny, but you should have lots of thickening already
happening from the  breadcrumbs, so this is hardly ever necessary.

Some people garnish with parsley.
Some people garnish with capers.  They put them in the sauce, too.

Have fun!

Laura