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