- 8 veal cutlets aka veal scaloppine
- 4 slices Gruyère or Emmentaler
- 4 slices Black Forest ham
- 1 cup plain dry bread crumbs
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
pound your meat slices to about 1/8 inch thick
arrange 1 cutlet on a work surface, put 1 slice of ham on the cutlet
trim the ham to leave a 1/4-inch border of veal around the ham,
fold cheese slice in two and arrange on ham; top with second cutlet
lightly pound 1/4-inch border around cutlets' outer edges to seal veal sandwich
make 3 more veal sandwiches in same manner.
mix together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large dish.
mix together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in another large dish.
mix together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large dish.
dip veal sandwich in flour, knocking off excess, then dip in egg mixture to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere.
Transfer coated veal sandwich to a rack set on a baking sheet.
Repeat process with remaining veal sandwiches.
Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking
Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet you can use two skillets to have the Cordon Bleu done at the same time. Add 2 veal sandwichesat a time, then reduce heat to moderate and cook, turning over once, until golden.
Great with French fries or Croquetten
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