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Veal Cordon Bleu
Ingredients:
4 veal cutlets (each about 3 oz.)
4 thin slices smoked ham
4 thin slices Swiss cheese
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice/1 egg, beaten
1/2 c. dry bread crumbs
3 Tbs. shortening
2 Tbs. water
4 veal cutlets (each about 3 oz.)
4 thin slices smoked ham
4 thin slices Swiss cheese
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice/1 egg, beaten
1/2 c. dry bread crumbs
3 Tbs. shortening
2 Tbs. water
Directions:
Pound veal to 1/4" thickness. Place 1 slice of ham and cheese on each piece veal. Roll up carefully, beginning at narrow end; secure with wooden picks. Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls in egg, then roll in bread crumbs. Heat shortening in 10" skillet until melted. Cook rolls in shortening until brown, about 5 minutes. Add water. Heat to boiling, reduce heat. Cover and simmer until veal is tender, about 45 minutes. Remove cover during last 2 to 3 minutes to crisp veal slightly.
Makes 4 Servings
Pound veal to 1/4" thickness. Place 1 slice of ham and cheese on each piece veal. Roll up carefully, beginning at narrow end; secure with wooden picks. Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls in egg, then roll in bread crumbs. Heat shortening in 10" skillet until melted. Cook rolls in shortening until brown, about 5 minutes. Add water. Heat to boiling, reduce heat. Cover and simmer until veal is tender, about 45 minutes. Remove cover during last 2 to 3 minutes to crisp veal slightly.
Makes 4 Servings
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