In veal schnitzels, cut through the pockets. Meat wash, dry and RUB outside and inside with a small amount of salt and pepper. In the pocket of every schnitzel to put on slices of cheese and ham. The edge of the pockets fasten with toothpicks. Stuffed schnitzel roll first in flour, then in beaten eggs and finally in breadcrumbs. Breaded as it should compress. Heat the vegetable oil in a large frying pan and fry the schnitzels on medium heat for 5-6 minutes on each side. Periodically to turn them over. Serve the dish with slices of lemon and young seasonal vegetables. From the remnants of eggs and breadcrumbs to make the sauce: add a tablespoon of soy sauce, 250 gr. sour cream, mix everything, pour into the frying pan where we fried the steaks, bring to a boil and cook over low heat 2-3 minutes, stirring constantly. For schnitzel and other toppings: herbs, fried mushrooms and more, on what your imagination will suffice.