Cordon Bleu Veal Recipe
Recipe information
Make Cordon Bleu Veal in just 45m. Breaded boneless cutlet stuffed with ham and Swiss cheese and breaded, served with fresh vegetables.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Veal
Place veal cutlets between two sheets of plastic wrap. Pound them gently with a meat mallet until they are about 1/4 inch thick.
2. Assemble the Cordon Bleu
Lay a slice of ham and a slice of Swiss cheese on each veal cutlet. Fold the cutlet over to enclose the filling, and secure with toothpicks if needed.
3. Prepare the Breading Station
Set up a breading station with three shallow dishes: one for flour mixed with salt and pepper, one for beaten eggs, and one for breadcrumbs.
4. Bread the Cutlets
Dredge each stuffed cutlet in the flour mixture, shaking off excess. Dip in the egg, then coat with breadcrumbs, pressing gently to adhere.
5. Cook the Cordon Bleu
In a large skillet, heat vegetable oil over medium heat. Fry the breaded cutlets for about 4-5 minutes per side, or until golden brown and cooked through.
6. Serve
Remove toothpicks if used, and serve the Cordon Bleu hot with fresh vegetables on the side.
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