Veal Cordon Bleu Recipe
This Veal Cordon Bleu recipe easily finds way to the top of my favorite list. The Asian Veal Cordon Bleu is eaten as a Side Dish. Do let me know how you've liked my Veal Cordon Bleu. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
8 pieces of veal fillet or tenderloin (4 ounces each)
Salt and pepper
4 ounces gruyere cheese, cut in 1-ounce slices
4 ounces of proscuitto or boiled ham, cut in 1-ounce slices
1 egg, lightly beaten
1 teaspoon water
Flour
1 cup bread crumbs
1/2 cup butter
Parsley and lemon wedges for garnish
Directions
Pound each piece of veal with a mallet until very thin.
Sprinkle with salt and pepper.
Arrange one slice of cheese and one slice of ham over four pieces of veal.
Brush all around the edges of the veal with the egg beaten with the one teaspoon water.
Cover with the second piece of veal.
Press the edges firmly together with the mallet to seal.
Put some flour in a flat plate and dip the stuffed veal first in the flour, then in the beaten egg and finally in the bread crumbs.
Cover and chill for a few hours.
Heat the butter in a heavy skillet and saute the meat on both sides until golden brown and the meat is tender.
Serve hot, garnished with parsley sprigs and lemon wedges.
(Capers, anchovies or sauteed mushrooms also make nice accompaniments.)
Sprinkle with salt and pepper.
Arrange one slice of cheese and one slice of ham over four pieces of veal.
Brush all around the edges of the veal with the egg beaten with the one teaspoon water.
Cover with the second piece of veal.
Press the edges firmly together with the mallet to seal.
Put some flour in a flat plate and dip the stuffed veal first in the flour, then in the beaten egg and finally in the bread crumbs.
Cover and chill for a few hours.
Heat the butter in a heavy skillet and saute the meat on both sides until golden brown and the meat is tender.
Serve hot, garnished with parsley sprigs and lemon wedges.
(Capers, anchovies or sauteed mushrooms also make nice accompaniments.)
