Cutlets must be very thin. To make them thinner, place between sheets of aluminum or waxed paper and use a rolling pin.

Season each cutlet with salt and pepper and place a slice of Canadian Fontina cheese, a slice of ham and another slice of cheese on it.

Fold edges of veal to cover ham and cheese. Sprinkle with flour and let sit in refrigerator for half an hour.

Slice lemons very thinly.

Beat eggs and dip cutlets into them.

Mix Canadian Parmesan cheese and bread-crumbs. Season with salt and pepper. Coat each cutlet with above mixture. Heat butter and sauté cutlets 5 minutes on each side until golden. Place on plates and garnish with lemon slices.

Heat butter until it foams and pour over cutlets while still very hot. You may also heat 4 tbsp (60 mL) of broth and 4 tbsp (60 mL) of Marsala wine and pour over cutlets.