Veal Cordon Bleu
- 4 veal cutlets, pounded thin
- 4 thin slices ham
- 4 thin slices Swiss cheese
- 2 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. allspice
- 1 egg, beaten
- 1/2 c. dry bread crumbs
- 3 Tbsp. fat
- 2 Tbsp. water
- On each piece of veal, place a slice each of ham and cheese. Roll up carefully, beginning at narrow end.
- Secure with wooden picks.
- Mix flour, salt, pepper and allspice.
- Coat rolls with mixture.
- Drop rolls into egg, then into bread crumbs.
- Heat the fat in a 10-inch skillet.
- Brown the veal rolls, about 5 minutes. Add the water.
- Heat to boiling.
- Reduce heat, cover, and simmer about 45 minutes.
- Remove cover the last 3 to 5 minutes to crisp the veal.
- Makes 4 servings.
veal cutlets, thin slices ham, thin slices swiss cheese, flour, salt, pepper, allspice, egg, bread crumbs, fat, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=792190 (may not work)