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Classic Veal Cordon Bleu Recipe
|Veal cutlets||1⁄2 Pound (1/2 Inch Thick)|
|Swiss cheese slice||1|
|Thin cooked ham slices||2|
|All purpose flour||1 1⁄2 Tablespoon|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Dry vermouth||2 Tablespoon|
Serving size: Complete recipe
Calories 703 Calories from Fat 293
% Daily Value*
Total Fat 33 g50.6%
Saturated Fat 18.5 g92.6%
Trans Fat 0 g
Cholesterol 470.6 mg
Sodium 1008.2 mg42%
Total Carbohydrates 28 g9.5%
Dietary Fiber 1.7 g6.7%
Sugars 2.3 g
Protein 68 g136.6%
Vitamin A 41.4% Vitamin C 33.3%
Calcium 21.3% Iron 22.4%
*Based on a 2000 Calorie diet
Place each piece of veal between 2 sheets of waxed paper and pound with smooth-surfaced meat mallet until veal is 1/8 inch thick.
Cut cheese in 2 pieces, then fold each piece in half.
Place on slice of ham.
Roll ham around cheese three times so that finished roll of ham is smaller than the pieces of veal.
Place rolled ham on 1 slice of veal and top with second slice.
Press edges of veal together to seal.
Repeat for second portion.
Place flour on piece of waxed paper.
Beat egg lightly with water.
Place bread crumbs on piece of waxed paper.
Dip veal sandwiches in flour, then in beaten egg; finally, coat well with bread crumbs.
Place butter and parsley in an 8-inch microproof baking dish.
Cook on HI (max. power) 30 seconds, or just long enough to heat butter well.
Add veal sandwiches to very hot butter.
Cook, uncovered, on HI (max. power) 4 minutes, turning veal over after 2 minutes.
Remove veal, add wine to butter remaining in pan.
Blend, pour over veal, and serve immediately.