Escalope De Veau Cordon Bleu (Veal Cordon Bleu) is a traditional Swiss recipe for a dish of veal cutlet that's flattened, wrapped around a ham and cheese filling, floured, egged, breaded and fried before serving. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Veal Cordon Bleu (Escalope De Veau Cordon Bleu).
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A cordon bleu consists of a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese, rolled, then breaded and pan-fried or deep-fried. Veal cordon bleu is the traditional version, while chicken cordon bleu is the most popular modern variant. The dish is Swiss in origin and counts amongst the national dishes of Switzerland.
Ingredients:
1/8 tsp freshly-ground black pepper
120g plain flour
2 eggs
4 tbsp milk
60g good quality ham, sliced thinly
60g ciabatta breadcrumbs
500ml olive Oil
1/8 tsp salt
4 veal cutlets (about 115g each) trimmed into squares
55g Emmenthaler cheese, thinly sliced
Method:
Place the veal cutlets between two sheets of plastic and pound out as thinly as you can (don't hit too hard you don't want the meat to ear).
Sit a 1/4 of the ham and 1/4 of the cheese in neat layers on top of the meat. Leave a gap on one of the longer edges. Now roll the meat up, finishing with the uncovered edge. Sit the meat on the seam to keep the roll closed. Repeat with the remaining meat, ham and cheese.
Whisk together the eggs and milk in a bowl. Set the flour in another bowl and the breadcrumbs in a third bowl.
Dredge the rolled veal in the plain flour, then the egg wash and finally the breadcrumbs, making sure they're evenly coated.
Place a large frying pan over medium-high heat. Once hot add the oil and use to fry the breaded veal rolls for 1-2 minutes per side, until golden brown and cooked through.
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