Start this recipe by preparing the chicken. Butterfly the chicken breasts and hammer to flatten each piece. Open up and cover each piece with a slice of smoked ham, then top with a few slices of spicy cheese. Fold in half, concealing the ham and cheese inside like a pocket. Press down well. Mix the breadcrumbs with the lemon zest and herbs and season well with salt and pepper. Bread the chicken by dipping in the flour, followed by the eggs beaten with the milk, then finally the breadcrumbs. Heat the light olive oil in a pan and shallow fry the veal on both sides for a few minutes till cooked through. Drain of kitchen roll to remove any excess oil, then serve with cooked potatoes and a salad.