Cookie
Administrator
Veal Cordon Bleu
4 boneless veal cutlets (about 4oz each) or 1 lb. veal round steak, 1/2" thick
4 thin slices boiled or cooked ham
4 thin slices swiss cheese
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 tbsp. shortening
2 tbsp. water
4 servings
If using veal round steak, cut into 4 serving pieces.
Pound meat until 1/4" thick.
Place a slice of ham and cheese on each cutlet.
Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
Dip rolls into egg, then roll in bread crumbs.
In large skillet, brown rolls in shortening, about 5 minutes.
Reduce heat and add water.
Cover; simmer 45 minutes or until tender.
Remove cover last 2 to 3 minutes to crisp rolls slightly.
4 boneless veal cutlets (about 4oz each) or 1 lb. veal round steak, 1/2" thick
4 thin slices boiled or cooked ham
4 thin slices swiss cheese
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 tbsp. shortening
2 tbsp. water
4 servings
If using veal round steak, cut into 4 serving pieces.
Pound meat until 1/4" thick.
Place a slice of ham and cheese on each cutlet.
Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
Dip rolls into egg, then roll in bread crumbs.
In large skillet, brown rolls in shortening, about 5 minutes.
Reduce heat and add water.
Cover; simmer 45 minutes or until tender.
Remove cover last 2 to 3 minutes to crisp rolls slightly.
