Veal Cutlets Cordon Bleu Recipe
Ingredients
4 veal cutlets (about 1 lb.), pounded thin
2 thin slices cooked ham, halved
2 slices (rectangular) Swiss cheese, halved
1 cup seasoned dry bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Dash allspice
1 egg, beaten with 1/4 cup water
3 tablespoons oil
Directions
On one side of each cutlet, place ham and cheese; fold cutlet in half.
Pound edges together to seal or secure with wooden toothpicks.
Dip cutlets in bread crumbs mixed with salt, pepper and allspice; dip in egg, then again in bread crumbs.
Coat bottom of 12x8-inch dish with half of oil; place cutlets in dish.
Sprinkle remaining oil on cutlets.
Cook at MEDIUM-HIGH 7 to 8 minutes turning cutlets over once.
Let stand, covered, with wax paper, 5 minutes before serving.
Pound edges together to seal or secure with wooden toothpicks.
Dip cutlets in bread crumbs mixed with salt, pepper and allspice; dip in egg, then again in bread crumbs.
Coat bottom of 12x8-inch dish with half of oil; place cutlets in dish.
Sprinkle remaining oil on cutlets.
Cook at MEDIUM-HIGH 7 to 8 minutes turning cutlets over once.
Let stand, covered, with wax paper, 5 minutes before serving.
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