Spiced Veal Cordon Blue Recipe
Summary
Ingredients
| 4 veal cutlets (about 4 ounces each) or 1-pound veal round steak, 1/2 inch thick | ||
| 4 thin slices boiled or cooked ham | ||
| 4 thin slices Swiss cheese | ||
| Flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| 1 egg, slightly beaten | ||
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Shortening | 3 Tablespoon | |
| Water | 2 Tablespoon | |
Directions
If using veal round steak, cut into 4 serving pieces.
Pound meat until 1/4 inch thick.
Place a slice of ham and cheese on each piece of meat.
Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
Dip rolls into egg, then roll in bread crumbs.
Melt shortening in large skillet; brown rolls, about 5 minutes.
Reduce heat and add water.
Cover; simmer 45 minutes or until tender.
Remove cover last 2 to 3 minutes to crisp rolls slightly.
Pound meat until 1/4 inch thick.
Place a slice of ham and cheese on each piece of meat.
Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
Dip rolls into egg, then roll in bread crumbs.
Melt shortening in large skillet; brown rolls, about 5 minutes.
Reduce heat and add water.
Cover; simmer 45 minutes or until tender.
Remove cover last 2 to 3 minutes to crisp rolls slightly.
Chef
