Veal Cordon Bleu

keen5's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 40 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 4 bonelessveal 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
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon allspice
• 1 egg , slightly beaten
• ½ cup dry breadcrumbs
• 3 tablespoons shortening
• 2 tablespoons water

Directions:

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.

Reviews

[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.

[Geoffrey]

I used Italian seasoning instead of allspice, but otherwise followed the recipe. It came out great and is now on my list of favorites. Thanks!