Pre-heat the broiler.
Put the flour and the beaten eggs into two separate medium size shallow bowls. In a third, mix the breadcrumbs, panko, lemon zest, granulated onion, granulated garlic, paprika and a few grates of nutmeg. Season the cutlets with salt and pepper; dredge in the flour, then the egg, then the breadcrumb mixture.
In a medium size pan, heat a quarter-inch of canola oil over medium-high heat. Shallow fry the cutlets two at a time, flipping once, until cooked through. Remove and drain on a metal rack placed on top of a baking sheet.
Dress each cooked cutlet with a little lemon juice and top with a few dots of mustard, two slices of ham to cover and one slice Emmentaler cheese or two slices Gruyère cheese. Broil until browned and bubbling.
Serve with wilted spinach or a green salad.