Melt the butter and cook the flour in it until the butter is completely dissolved. Pour in the milk in batches, while whisking constantly, making sure to remove any lumps, season with salt, pepper and nutmeg. Cook for 3-5 minutes until thickened. Add the ham and cheese, then spread the milk mixture into a small tin, cover with plastic wrap and let cool for 30 minutes.
Cut into 10-12 pieces, sprinkle with flour, dip each in egg wash and coat with breadcrumbs, making sure to cover completely.
In a frying pan, heat the oil to 180C/350F and cook the milk nuggets for 3-4 minutes until golden brown.
Drain on a paper towel and serve this delight.
