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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