Swiss Veal Supreme (Escalope De Veau Cordon Bleu)

READY IN: 25mins
Recipe by JackieOhNo

Went through some of my mom's cookbook collection. This was adapted from BH&G Meal with a Foreign Flair published in 1963!

Top Review by evelynathens

This recipe was not as much work as it sounds as I asked for the veal to be prepared as per 'wiener schnitzel' at the butcher, and he did all the pounding. Classic cordon bleu - a family favourite here. Thanks.

Ingredients Nutrition


  1. Cut veal in 8 pieces; pound very thin, about 1/8-inch thick. Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices). Top with remaining veal slices and press edges together to seal. Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
  2. Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
  3. Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.

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