SWISS VEAL SUPREME (ESCALOPE DE VEAU CORDON BLEU)
Went through some of my mom's cookbook collection. This was adapted from BH&G Meal with a Foreign Flair published in 1963!
Provided by JackieOhNo
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut veal in 8 pieces; pound very thin, about 1/8-inch thick. Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices). Top with remaining veal slices and press edges together to seal. Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
- Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
- Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.
Nutrition Facts : Calories 456.2, Fat 22.5, SaturatedFat 11.5, Cholesterol 172.1, Sodium 417.5, Carbohydrate 32.2, Fiber 1.6, Sugar 1.8, Protein 29.4
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