Ingredients for Swiss Veal Supreme Escalope De Veau Cordon Bleu
- 1 pound veal cutlets
- Boiled Ham
- Swiss Cheese
- All Purpose Flour
- 1 large egg
- 2 tablespoons milk
- Fine Dry Breadcrumb
- 2 tablespoons butter
- 1/4 cup dry white wine (optional)
- Watercress
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How to Make Swiss Veal Supreme Escalope De Veau Cordon Bleu
- Cut veal into 8 (4-ounce) pieces.
- Place each veal cutlet between two sheets of plastic wrap and pound to 1/8-inch thickness using a meat mallet.
- Top 4 veal cutlets with 1 slice (2 ounces) of ham and 2 slices (1 ounce total) of Swiss cheese.
- Top each with a remaining veal cutlet and gently press the edges to seal. Secure with toothpicks if needed.
- In three separate shallow dishes, place flour, a whisked mixture of 1 large egg and 2 tablespoons milk, and breadcrumbs.
- Dredge each veal cutlet in flour, then dip in the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
- Melt 2 tablespoons of butter in a 12-inch skillet over medium heat.
- Add the veal cutlets to the skillet and cook for approximately 5-7 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Remove the veal cutlets to a warm platter and remove toothpicks.
- (Optional) Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits. Pour the sauce over the veal cutlets.
- Garnish with fresh watercress and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
57g
Carbs
10g
