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Cordon Bleu

Veal Cutlet Filled with Ham and Swiss Cheese


8 veal cutlets
salt and pepper
4 slices Swiss or Gruyere cheese
4 thin slices of ham
4 tablespoons flour
1/2 cup fine dry bread or cracker crumbs
3 tablespoon butter
1 tablespoon oil
1 egg, beaten

printer friendly

Pound veal with mallet or edge of plate to flatten, working in salt and pepper sprinkled from shakers; trim edges. Place 1 slice cheese and 1 slice of ham of half of the cutlets so that neither cheese or ham overlaps edges. Brush edges with beaten egg, top each with another cutlet. Pound edges to seal. Roll each in flour; then, dip in egg, then in crumbs. Fry lightly in mixture of oil and butter until browned.

Transfer to casserole or roasting pan, place in oven preheated to 375 degrees. Complete cooking by baking 30 to 35 minutes.

One can also use a large cutlet and roll it up, brown and bake it like a roulade.


Chicken breast fillets, properly pounded, work as a very good substitute.


Notes, Links and More Recipes

The origin of the expression “Cordon Bleu” comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary.

Cordon Bleu Cooking School of France

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Last updated March 28, 2008