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How To Make Veal Cordon Bleu

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How To Make Veal Cordon Bleu
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Veal Cordon Bleu Recipe. French Veal Cordon Bleu is a simple but succulent classic- perfect for every occasion. Great with vegetables, chunky chips, or with a salad. Appreciate our Veal Cordon Bleu recipe. Enlarge Veal Cordon Bleu Recipe. French Veal Cordon Bleu is a simple but succulent classic- perfect for every occasion. Great with vegetables, chunky chips, or with a salad. Appreciate our Veal Cordon Bleu recipe.
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Total Time:
35 minutes

Step 1: Shape the veal

  • 8 thinly cut veal steaks
  • 4 small slices of ham
  • 4 slices of Swiss cheese or cheddar
  • 50 g plain flour
  • 3 eggs
  • 60 ml milk
  • 250 g dried breadcrumbs
  • 50 g butter
  • 4 tbsp vegetable oil
  • freshly ground pepper
  • salt
  • 1 knife
  • 1 chopping board
  • 1 bowl
  • 1 frying pan
  • 1 slotted spoon
  • kitchen paper
  • 1 spatula
  • 2 trays or plates

Step 2: Add the filling

Put a piece of cheese in the middle of a veal slice. Then a piece of ham on top of the cheese. Make sure that the filling is smaller than the veal slices and then place the second veal slice over the top. Press the two edges of the veal firmly together.

Step 3: Prepare the coating

Spread the flour onto a tray and season it with salt and pepper. Beat the eggs and milk together in a bowl. Put the breadcrumbs onto a tray and prepare to coat the steaks.

Step 4: Coat the veal

First coat the steaks lightly with the flour. Then dip them into the eggs and milk mixture. Finally, roll them in the breadcrumbs. Repeat the egg and breadcrumb process to give a good thick coating to each steak.

Step 5: Cook the veal

Heat the butter and oil in a frying pan on a moderate heat. When hot, add the veal steaks and cook gently on both sides until golden brown.
This will be around 5 minutes on each side.

Step 6: Drain and serve

Place the cooked steaks on kitchen paper to drain off any excess fat and serve immediately.
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Tips & Comments
  1. poenut

    How does it hold together? I wonder if that process could work with thinly cut chicken instead of veal.

  2. Anonymous

    simple easy to use recipe.thanks.