Swiss Veal Supreme (Escalope De Veau Cordon Bleu) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Went through some of my mom's cookbook collection. This was adapted from BH&G Meal with a Foreign Flair published in 1963! Ingredients:
1 lb veal, round 1/2-inch thick |
4 thin slices boiled ham |
8 small slice swiss cheese |
1/2 cup all-purpose flour |
1 slightly beaten egg |
1/4 cup milk |
1 cup fine dry breadcrumb |
1/4 cup butter or 1/4 cup margarine |
white wine (optional) |
watercress (to garnish) |
Directions:
1. 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.
2. Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
3. Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.
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