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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

VEAL CORDON BLEU Recipe

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This recipe for VEAL CORDON BLEU is from Hayward Haute Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 veal cutlets (cut ¼”thick)
4 slices thin boiled ham
4 slices Process Swiss cheese
¼ cup all purpose flour
1 slightly beaten egg
1 cup fine dry bread crumbs
4 tbl butter
¼ cup Vermouth
Lemon slices as garnish
Directions:
Directions:
Cut each veal cutlet into 2 pieces for each serving; pound each piece very thin, to about 1/8” thickness. Cut ham and cheese slices in half; if necessary, trim ham and cheese to make slightly smaller than veal pieces, Top half the veal slices with 2 half slices of ham and 2 half slices of cheese. Top with remaining veal piece; press edges together to seal. Dip in flour, then in egg, then in crumbs, patting them a little to make the crumbs adhere. Let stand (at a minimum) 15 to 20 minutes to dry. Melt butter in large skillet. Brown meat in butter over medium heat until golden brown, about 5 minutes on each side, adding butter as needed. Remove to a warm platter. Turn off heat. Swish out skillet with Vermouth and spoon over meat.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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