Veal Cordon Bleu is a sophisticated twist on the classic French dish, featuring tender veal cutlets wrapped around slices of ham and cheese, then breaded and pan-fried to golden perfection. The result is a crispy exterior with a rich, savory filling that oozes with melted cheese. This elegant dish is perfect for special occasions or dinner parties, and it pairs beautifully with a fresh salad or roasted vegetables for a complete, satisfying meal.
Ingredients:
- 4 veal cutlets, pounded thin
- 4 slices of ham
- 4 slices of Swiss or Gruyère cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 3 tbsp olive oil or butter (for frying)
- Toothpicks (to secure)
Instructions:
- Prepare the cutlets: Lay each veal cutlet flat and place a slice of ham and cheese on top. Roll the cutlet tightly around the filling and secure with toothpicks.
- Set up a breading station: In one shallow dish, place the flour. In another, whisk the eggs. In a third, combine the breadcrumbs, garlic powder, paprika, salt, and pepper.
- Coat the veal rolls: Dredge each veal roll in flour, then dip in the beaten eggs, and finally roll in the breadcrumb mixture until evenly coated.
- Heat the oil or butter in a large skillet over medium heat. Cook the veal cordon bleu for 4-5 minutes on each side, or until golden brown and cooked through.
- Transfer to a plate and let rest for a few minutes before serving.
- Serve hot, with your favorite sides like roasted vegetables or mashed potatoes. Enjoy!