Name: Veal cordon bleu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 (720g) veal leg steaks; 4 slice leg ham; 4 slice (120g) gruyere or swiss cheese; 1 cup (150g) plain flour; salt and pepper, to taste; 2 eggs, beaten lightly; 1 1/2 cup (150g) packaged breadcrumbs; vegetable oil, for shallow-frying

Ingredients

8 (720g) veal leg steaks

4 slice leg ham

4 slice (120g) gruyere or swiss cheese

1 cup (150g) plain flour

salt and pepper, to taste

2 eggs, beaten lightly

1 1/2 cup (150g) packaged breadcrumbs

vegetable oil, for shallow-frying

Method

1.Place the veal steaks between sheets of plastic wrap; pound with a meat mallet until veal is an even thickness. Place a slice of ham and cheese onto one half of the veal steaks, then fold in half to enclose the filling. Press the edges together firmly.

2.Toss the veal parcels in combined flour, salt and pepper, shake away the excess. Dip into the egg and coat in breadcrumbs, pressing the breadcrumbs on firmly. Place the veal on a tray then cover and refrigerate for 30 minutes.

3.Heat the oil in a large pan and shallow-fry the veal, in batches, until browned on both sides and cooked as desired; drain on absorbent paper.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

Method

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