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Easy Veal Cordon Bleu

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  Veal round steak/Veal round cutlets 1 Pound, cut 1/4 inch thick
  Thin slices boiled ham 4 , cut in half
  Processed swiss cheese slice 4 , cut in half
  Sifted all purpose flour 1⁄4 Cup (4 tbs)
  Slightly beaten egg 1
  Fine dry bread crumbs 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)

Cut veal round steak or cutlets into 8 pieces.
With meat mallet pound each piece very thin to about 1/8-inch thickness.
If necessary, trim halved slices of ham and Swiss cheese so that they are slightly smaller than the veal pieces.
Top a veal piece with 2 half-slices of ham and 2 half-slices of Swiss cheese.
Place another veal piece over the meat stack.
Press edges together to seal.
Repeat with remaining veal, ham, and cheese.
Coat meat with flour.
Dip in egg, then in bread crumbs.
In large skillet melt butter over tabletop burner.
Brown meat in butter over medium heat till golden brown, about 5 minutes on each side.
Remove to warm platter.
Swish out skillet with wine then spoon wine over meat.

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