Cordon Bleu Veal Recipe
Breaded boneless cutlet stuffed with ham and Swiss cheese and breaded, served with fresh vegetables.
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Ingredients
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Main Ingredients
Method
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.
