Veal Cordon Bleu

READY IN: 1hr 30mins
Recipe by keen5

This is so good! I love ordering veal dishes at French restaraunts and decided to try making this myself. I was surprised that it isn't that hard. I found this recipe in a 1973 Betty Crocker cookbook. Prep and cook times approximate. Note: If you don't have a wooden mallet, the edge of a plate can be used to pound meat.

Top Review by Gwen35

Four stars because my family enjoyed it so much. I feel it needs something to zip it up a bit - perhaps hot Italian procuitto or jalepeno cheese, I'm not sure. It was relatively simple to make and was nice and moist. I served it with scalloped potatoes, home-made cole slaw, home-made red tomato chow-chow and fresh bread. When I come up with a solution to MY problem regarding the blandness of the dish, I'll up-date this review to say what was done. If my DH enjoyed it though, it had to be good because he does not care for veal. Thanks for posting.

Ingredients Nutrition

  • 4 boneless veal cutlets (about 4 ounces each) or 1 lb veal round steak, 1/2 inch thick
  • 4 slices ham, thin,boiled or cooked
  • 4 slices swiss cheese, thin
  • 2 tablespoons flour
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon allspice
  • 1 egg, slightly beaten
  • 12 cup dry breadcrumbs
  • 3 tablespoons shortening
  • 2 tablespoons water


  1. If using veal round steak, cut into 4 serving pieces.
  2. Pound meat until 1/4 inch thick.
  3. Place a slice of ham and cheese on each piece of meat.
  4. Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
  5. Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
  6. Dip rolls into egg, then roll in bread crumbs.
  7. Melt shortening in large skillet; brown rolls, about 5 minutes.
  8. Reduce heat and add water.
  9. Cover; simmer 45 minutes or until tender.
  10. Remove cover last 2 or 3 minutes to crisp rolls slightly.

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