Veal Cordon Bleu Recipe
Served with duchesse potato and mixed fresh vegetable
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Ingredients
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Veal Cordon Bleu
Duchesse Potatoes
Mixed Fresh Vegetables
Method
Veal Cordon Bleu
- 1
Prepare the Veal
Flatten the veal cutlets between two sheets of plastic wrap using a meat mallet until they are about 1/4 inch thick.
- 2
Assemble the Cordon Bleu
Place 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.
- 3
Prepare Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with salt and pepper.
- 4
Bread the Cutlets
Dredge each cutlet in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
- 5
Cook the Cordon Bleu
In a large skillet, heat olive oil and butter over medium heat. Add the breaded cutlets and cook for about 4-5 minutes on each side, until golden brown and cooked through.
Duchesse Potatoes
- 6
- 7
Mash and Mix
Add butter, heavy cream, egg yolk, salt, black pepper, and nutmeg to the potatoes. Mash until smooth and creamy.
- 8
Pipe the Potatoes
Transfer the potato mixture to a piping bag and pipe into swirls on a baking sheet.
- 9
Bake
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until golden brown.
Mixed Fresh Vegetables
- 10
Prepare the Vegetables
Wash and chop the carrots, green beans, and broccoli florets.
- 11
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.