Yield > 4
people
Keys : Veal Meats Hot Dinner Party Stove French Main Course
French France European Mediterranean
Ingredients :
4 x veal snitzels
4 slc ham
4 slc Swiss cheese
1/2 cup flour, plain
salt, pepper
3 x eggs
1/4 cup milk
1 cup breadcrumbs
60 gm butter
1/4 cup vegetable oil
Method :
• Cut each large veal steak in half and pound out each
piece of veal very thinly. Trim edges to form oval shape. You
will need 2 pieces of veal the same size to make one serving of
veal Cordon Bleu.
• Put a spice of ham, then a slice of cheese on each of the
four slices of veal, making sure filling comes to within 1cm of
edge of veal all round. Top with remaining veal slices, pressing
edges of veal firmly together to completely seal filling.
• Coat veal lightly with flour seasoned with salt and
pepper. Dip into combined beaten eggs and milk, then into
breadcrumbs, pressing crumbs on firmly. Repeat egg-and
breadcrumb process. Chill for 20 minutes.
• Heat butter and oil in large frying pan, add veal steaks
and cook gently on both sides until golden brown. Allow approx
5 minutes on each side.
• Serve with lemon wedges, buttered asparagus and yellow
squash and baked potatoes.
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