Veal Cordon Blue

(from Betty’s recipe box)

Serves 4 people

Categories: Veal

Ingredients

  • 4 veal cutlets
  • 4 thin slices cooked ham
  • 4 thin slices Swiss cheese
  • 3 tbsp all purpose flour
  • 1/2 tsp salt
  • 1/8 tsp allspice
  • 1/8 tsp pepper
  • 1 egg, slightly beaten
  • 1/2 c dry bread crumbs
  • 2 tbsp butter or margarine
  • 1 tbsp salad oil
  • 2 tbsp water
  • hot cooked rice or hot parslied noodles
  • lemon wedges and chopped parsley for garnish

Directions

  1. Pound veal with meat mallet in 1/4 thick cutlets. On each piece of meat, place a slice of ham and cheese. Roll up in jelly-roll fashion, beginning at narrow end and tucking in sides to completely encase ham and cheese. Secure with skewers.

  2. In bowl, thoroughly combine flour, salt, allspice and pepper. Coat meat rolls with flour mixture and then dip in egg. Roll in bread crumbs. Cover and refrigerate for about 30 minutes.

  3. In skillet, heat butter and oil. Brown veal rolls on all sides. Reduce heat to simmer. Add water. Cover and simmer for approximately 40 – 50 minutes longer or until meat is tender. Remove cover for the last few minutes of cooking time to allow meat rools to crisp slightly. Remove skewers.

  4. Serve Veal Cordon Blue over hot cooked rice or hot parslied noodles. Garnish.

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