See Also: Veal Cordon Bleu(recipes)
cordon bleu(dictionary)
cordon bleu(dictionary)
cordon(1)(dictionary)
cordon(2)(dictionary)
cordon sanitaire(medicine)
cordon 2, verb(dictionary)
cordon 1, noun(dictionary)
cordon sanitaire(dictionary)
bas bleu(dictionary)

Veal Cordon Bleu (recipes)


Veal Cordon Bleu

Yield: Makes 4 servings



Ingredients:



Strawberry Insalata (recipe follows)

4thin veal cutlets or veal scaloppine (4 ounces each)

Salt and black pepper

1egg, beaten

1tablespoon milk

4slices prosciutto or cooked ham (1/2 ounce each)

2slices Swiss or Gruyère cheese (1 ounce each), cut in half

1cup seasoned fine dry bread crumbs

1/2cup all-purpose flour

2tablespoons olive oil

Lemon balm for garnish









Preparation:





1.Prepare Strawberry Insalata; refrigerate.2.Place each veal cutlet between sheets of waxed paper on cutting board. Pound each cutlet with meat mallet to 1/8- to 1/4-inch thickness. (Omit step if using scaloppine.)3.Lightly sprinkle 1 side of each cutlet with salt and pepper. Whisk together egg and milk in small bowl.4.Place 1 prosciutto slice and 1 cheese slice half in center of each veal piece. Brush tops of cheese and edges of veal with milk mixture.5.Fold long edges of veal over prosciutto and cheese, pressing gently to adhere. Beginning at short ends, roll veal jelly-roll fashion. Secure with toothpicks.6.Place bread crumbs and flour on separate plates. Roll veal in flour, then dip in milk mixture. Roll veal in bread crumbs, pressing to coat well. Place on ungreased baking sheet; cover and refrigerate 1 hour.7.Heat oil in large skillet over medium-high heat until hot. Add veal; cook 20 minutes, turning veal 1/4 turn every 5 minutes, or until veal is tender. Remove toothpicks; discard. Serve immediately with Strawberry Insalata. Garnish, if desired.







Strawberry Insalata

Yield: Makes 2 cups



Ingredients:



3cups hulled, sliced fresh strawberries

3tablespoons sugar

2tablespoons balsamic vinegar

Dash salt and ground red pepper









Preparation:





1.Combine all ingredients in medium glass bowl, stirring well. Place in 4 individual serving dishes. Cover with plastic wrap; refrigerate at least 1 hour and no more than 2 hours.