Cordon-blue (veal) Recipe
Indulge in our exquisite Cordon-Blue, featuring tender veal cutlets wrapped around a luscious filling of melted Swiss cheese and savory ham, all delicately breaded and fried to golden perfection. Served with a side of creamy Dijon sauce and seasonal vegetables, this dish promises to tantalize your taste buds with every succulent bite.
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Ingredients
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Cordon-Blue Ingredients
Method
Cooking Directions
Prepare the Veal
Place each veal cutlet between two pieces of plastic wrap and pound to about 1/4 inch thickness using a meat mallet.
Assemble the Cordon-Blue
On each veal cutlet, layer a slice of ham and a slice of Swiss cheese. Fold the cutlet in half to enclose the filling and secure with toothpicks if necessary.
Breading the Cutlets
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and bread crumbs in a third. Season the flour with salt and pepper. Dredge each cutlet in flour, dip in egg, and coat with bread crumbs.
Cooking the Cordon-Blue
In a large skillet, heat the butter and olive oil over medium heat. Add the breaded cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Serving
Remove toothpicks, slice if desired, and serve hot with your choice of sides.