• 4/4 Cordon Bleu Day - 4

    From Dave Drum@1:18/200 to All on Sat Apr 2 15:48:42 2022
    * Originally in: Fidonet: Recipes, Recipes, Recipes!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Veal Cordon Bleu
    Categories: Beef, Cheese, Pork, Breads, Citrus
    Yield: 4 Servings

    8 (1/8" thick) veal cutlets
    1/2 lb Piece Gruyère
    4 sl (1/8") baked ham
    1 c Plain dry bread crumbs
    2 ts Salt
    3/4 ts Black pepper
    3/4 c A-P flour
    2 lg Eggs
    2 tb Unsalted butter
    2 tb Olive oil

    GARNISH: lemon wedges; fresh parsley sprigs

    SPECIAL EQUIPMENT: a meat pounder; a cheese plane

    If cutlets are thicker than 1/8", pound them between
    sheets of plastic wrap with flat side of meat pounder.
    Using cheese plane, shave enough cheese to make a double
    layer for each of 4 cutlets.

    Pat dry 2 cutlets of the same shape and arrange 1 cutlet
    on a work surface. Put 1 slice of ham on cutlet,
    trimming ham to leave a 1/4" border of veal around the
    ham, then arrange a double layer of cheese on ham and
    top with second cutlet. Lightly pound 1/4" border around
    cutlets' outer edges to seal veal sandwich. Make 3 more
    sandwiches in same manner.

    Line a baking sheet with wax paper. Stir together bread
    crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a
    large shallow baking dish. Stir together flour, 3/4
    teaspoon salt, and 1/4 teaspoon pepper in another large
    baking dish. Whisk together eggs, remaining 1/4 teaspoon
    salt, and remaining 1/4 teaspoon pepper in a third large
    baking dish.

    Dredge 1 veal sandwich in flour, knocking off excess,
    then dip in egg to coat, letting excess drip off, and
    dredge in bread crumbs, patting to help them adhere.
    Transfer coated sandwich to a rack set on a baking
    sheet. Dredge and coat remaining sandwiches in same
    manner. Chill, uncovered, 1 hour, and let stand at room
    temperature 30 minutes before cooking.

    Heat 1 tablespoon butter and 1 tablespoon oil in a 12"
    heavy skillet over moderately high heat until foam
    subsides. Add 2 veal sandwiches, then reduce heat to
    moderate and cook, turning over once, until golden,
    about 4 minutes total. Transfer to plates and wipe out
    skillet with paper towels. Cook remaining sandwiches in
    remaining butter and oil in same manner.

    COOKS' NOTE: Chilling coated cutlets helps the coating
    to adhere when cooking.

    YIELD: Makes 4 servings

    GOURMET | 1961

    RECIPE FROM: https://www.epicurious.com

    Uncle Dirty Dave's Archives

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    ... Even as a child I knew that Pi R round. Cobbler R square.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)