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Veal Cutlet Cordon Bleu Recipe
|Thin veal slices||12 (Delft Blue Provimi)|
|Salt||To Taste (To Season)|
|Black pepper||To Taste (To Season)|
|Thin swiss cheese slices||6|
|Thin ham slices||6|
|Flour||1 Tablespoon (To Dredge)|
|Eggs||3 , beaten|
|Bread crumbs||3⁄4 Cup (12 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
Calories 445 Calories from Fat 329
% Daily Value*
Total Fat 37 g57.1%
Saturated Fat 21.5 g107.7%
Trans Fat 0 g
Cholesterol 238.1 mg
Sodium 674.1 mg28.1%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.25 g0.99%
Sugars 0.5 g
Protein 24 g47%
Vitamin A 16.5% Vitamin C 0.06%
Calcium 22.8% Iron 6.4%
*Based on a 2000 Calorie diet
1. Between two sheets of plastic wrap, place veal slice and pound lightly with a meat hammer, flat pan or a rolling pin to flatten it to 1/8-inch thickness. Take care not to tear the piece of meat. Do the same for all the fillets.
2. Season with salt and pepper and set aside.
3. On 6 veal slices, arrange a slice of ham and then a slice on cheese.
4. Top with another slice of veal.
5. To seal, pound the edges lightly.
6. Dredge veal cutlets in flour, shaking off excess.
7. Next dip each in egg mixture then roll in bread crumbs, pressing lightly to give an even coating.
8. In a large skillet, melt the butter.
9. Fry the veal cutlets in the butter, about 8 minutes on each side.
10. Serve the Veal Cutlet Cordon Bleu accompanied lemon wedges and with a side of parsley potatoes.