Escalope de Veau Belle Comtoise

In a large shallow dish, beat the eggs with the oil and a pinch of salt and pepper. Put the flour in another dish and the breadcrumbs in a third. Pound the veal escalopes between two sheets of moistened greaseproof/parchment paper until very thin. Cut the cheese and ham slices in the same shape as the escalopes. Dip each escalope in flour and pat off the excess; then dip it in the egg mixture a