Swiss Veal Supreme (Escalope De Veau Cordon Bleu)
"Went through some of my mom's cookbook collection. This was adapted from BH&G Meal with a Foreign Flair published in 1963!"
photo by ken cooks
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb veal, round 1/2-inch thick
- 4 thin slices boiled ham
- 8 small slice swiss cheese
- 1⁄2 cup all-purpose flour
- 1 slightly beaten egg
- 1⁄4 cup milk
- 1 cup fine dry breadcrumb
- 1⁄4 cup butter or 1/4 cup margarine
- white wine (optional)
- watercress (to garnish)
directions
- 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.
- Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
- Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.
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Reviews
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
