Menu Enter a recipe name, ingredient, keyword...

Veal Cordon Bleu


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 veal cutlets (about 3oz each) or 3/4 pound veal round steak about 1/2 inch thick.
  • 4 thin slices smoked sliced ham
  • 4 thin slices Swiss cheese
  • 2 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon groun allspice
  • 1 egg, slightly beaten
  • 1/2 cup dry bread crumbs
  • 3 Tablespoons shortening
  • 2 Tablespoons water


Servings 4
Preparation time 15mins
Cooking time 70mins


Step 1

If using veal round steak, cut into 4 serving pieces. Pound veal to 1/4 inch thickness. Place 1 slice each ham and cheese on each peice of veal. Rool up carefully, beginning at narrow end; secure with wooden picks.

Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls into egg, then roll in bread crumbs.

Heat shortening in 10 in skillet until melted. Cook rolls ing 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.

You'll also love

Review this recipe

Veal Scallops in Irish Whiskey Sauce Mock Chicken Legs