Best Swiss Veal Supreme Escalope De Veau Cordon Bleu Recipes

SWISS VEAL SUPREME (ESCALOPE DE VEAU CORDON BLEU)

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.

SWEDISH LINGONBERRY SAUCE

Steps:

• Drain berries, wash and pick out any leaves.
• Place berries in saucepan; add water and heat to boiling.
• Add sugar; stir to dissolve. Simmer 10 minutes.
• Remove from heat.
• Place saucepan in cold water; stir sauce for 1-2 minutes.
• Serve warm if using for pancakes, chill if serving with meat.

VEAL CORDON BLEU

Steps:

• If using veal round steak, cut into 4 serving pieces.
• Pound meat until 1/4 inch thick.
• Place a slice of ham and cheese on each piece of meat.
• Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
• Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
• Dip rolls into egg, then roll in bread crumbs.
• Melt shortening in large skillet; brown rolls, about 5 minutes.
• Reduce heat and add water.
• Cover; simmer 45 minutes or until tender.
• Remove cover last 2 or 3 minutes to crisp rolls slightly.

VEAL CORDON BLEU

Steps:

• If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.
• Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets' outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.
• Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.
• Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.
• Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.

VEAL SUPREME

Steps:

• Saute onions and celery.
• Put onions and celery in a bowl, set aside.
• Brown meat.
• Add all ingredients together, rice and water last.
• Bake uncovered in 350 degree oven for 1 1/2 hours.

CHICKEN CORDON BLEU - SUPREMES DE VOLAILLE CORDON BLEU

Steps:

• One: Wash the chicken and pat dry. Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
• Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long. Break the egg into a shallow bowl and beat until smooth. Spread the crumbs on a second shallow bowl. Spread the flour on a dinner plate.
• Three: Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors). Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast. Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side. Make sure that the filling is completely encased. Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl. Lay it in the crumbs. Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set. (You may make them several hours or even a day ahead up to this point. Cover and refrigerate, but take them out at least half an hour before cooking.)
• Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes.
• Five: Drain well and serve at once.