Veal Cordon Blue Recipe
Veal cutlet stuffed with ham and cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Breading
Cooking
Method
Preparation
- 1
Prepare the Veal Cutlets
Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet, gently pound them to about 1/4 inch thickness.
- 2
Assemble the Cordon Bleu
On half of each cutlet, place a slice of ham followed by a slice of Swiss cheese. Fold the other half of the cutlet over to enclose the filling. Secure with toothpicks if necessary.
Breading
- 3
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with salt and pepper.
- 4
Bread the Cutlets
Coat each stuffed cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat with bread crumbs. Press the crumbs onto the cutlet to ensure they stick.
Cooking
- 5
Heat the Pan
In a large skillet, heat the butter and olive oil over medium heat until hot.
- 6
Cook the Cordon Bleu
Add the breaded cutlets to the pan, cooking for about 4-5 minutes on each side, or until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C).
- 7
Serve
Remove the toothpicks if used, slice the cutlets in half to show the filling, and serve hot with your choice of sides.
