Kalbsschnitzel Cordon Bleu
8 veal cutlets
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.
Chicken breast fillets, properly pounded, work as a very good substitute.
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Last updated March 28, 2008