Ingredients for Veal Cordon Bleu
- Veal Cutlets
- 2 oz sliced ham
- Swiss Cheese
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 2 large eggs
- Dry Breadcrumbs
- 2 tbsp shortening or butter
- 1 cup water
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How to Make Veal Cordon Bleu
- Cut 1 lb veal round steak into 4 equal serving pieces (approximately 4 oz each).
- Gently pound each veal piece to 1/4 inch thickness using a meat mallet or the edge of a heavy plate.
- Place 1-2 slices of ham (about 2 oz total) and 1-2 slices of Swiss cheese (about 1 oz total) onto the center of each veal piece.
- Carefully roll up each veal piece, starting from the narrow end, to create a tight roll.
- Secure each roll with two wooden toothpicks.
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground allspice.
- Dredge each veal roll in the flour mixture, ensuring it's fully coated.
- In another shallow dish, beat 2 large eggs lightly. Dip each flour-coated roll into the egg, allowing excess to drip off.
- Roll each egg-dipped roll in 1 cup breadcrumbs, pressing gently to adhere.
- Melt 2 tbsp shortening or butter in a large oven-safe skillet over medium-high heat.
- Brown the veal rolls on all sides in the hot shortening, about 5 minutes total.
- Reduce heat to medium-low. Add 1 cup water to the skillet.
- Cover the skillet and simmer for 45 minutes, or until the veal is tender.
- Remove the cover during the last 2-3 minutes of cooking to allow the bread crumbs to crisp slightly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
5g
Fat
47g
Carbs
4g
