Veal Cordon Bleu
Fancy dishes don't always need a lot of work.
12 veal scallops (about 2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
6 slices Gruyere cheese
6 slices boiled ham
Flour
3 eggs, slightly beaten
3/4 cup seasoned breadcrumbs
3/4 cup butter
Flatten veal slices with a mallet. Sprinkle both sides with salt and pepper. Place one slice of cheese and one slice of ham on each of six veal slices. Cover with remaining veal slices and pound edges together to seal.
Dip veal slices in flour, then egg, then crumbs. Saute in heated butter until golden brown on each side, about four minutes per side. Serves six.
12 veal scallops (about 2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
6 slices Gruyere cheese
6 slices boiled ham
Flour
3 eggs, slightly beaten
3/4 cup seasoned breadcrumbs
3/4 cup butter
Flatten veal slices with a mallet. Sprinkle both sides with salt and pepper. Place one slice of cheese and one slice of ham on each of six veal slices. Cover with remaining veal slices and pound edges together to seal.
Dip veal slices in flour, then egg, then crumbs. Saute in heated butter until golden brown on each side, about four minutes per side. Serves six.
posted by Nightowl | 4/18/2007
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