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Veal Cutlet Cordon Bleu

chef.tim.lee's picture
Ingredients
  Thin veal slices 12 (Delft Blue Provimi)
  Salt To Taste (To Season)
  Black pepper To Taste (To Season)
  Thin swiss cheese slices 6
  Thin ham slices 6
  Flour 1 Tablespoon (To Dredge)
  Eggs 3 , beaten
  Bread crumbs 3⁄4 Cup (12 tbs)
  Butter 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1. Between two sheets of plastic wrap, place veal slice and pound lightly with a meat hammer, flat pan or a rolling pin to flatten it to 1/8-inch thickness. Take care not to tear the piece of meat. Do the same for all the fillets.
2. Season with salt and pepper and set aside.

MAKING
3. On 6 veal slices, arrange a slice of ham and then a slice on cheese.
4. Top with another slice of veal.
5. To seal, pound the edges lightly.
6. Dredge veal cutlets in flour, shaking off excess.
7. Next dip each in egg mixture then roll in bread crumbs, pressing lightly to give an even coating.
8. In a large skillet, melt the butter.
9. Fry the veal cutlets in the butter, about 8 minutes on each side.

SERVING
10. Serve the Veal Cutlet Cordon Bleu accompanied lemon wedges and with a side of parsley potatoes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Fried
Interest: 
Holiday
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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