Start this recipe by preparing the meat. Lay the veal slices down and cover each pice with a slice of smoked ham, then top with a slice of cheese. Fold in half, concealing the ham and cheese inside like a pocket. Press down well. Mix the breadcrumbs with the lemon zest and season well with salt and pepper. Bread the veal 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.