Veal Cordon Bleu Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Thick veal chops,
1/4 cup: Flour, seasoned with salt
1/4 cup: Chopped Prosciutto,
-and pepper,
-or other good ham,
1 large: Egg, beaten with
1/4 cup: Grated Swiss cheese,
1 tbsp: Oil,
1 centiliter: Garlic, crushed
1/2 cup: Breadcrumbs,
2 tbsp: White wine,
1/4 cup: Oil,
Salt and pepper to taste,
5 tbsp: Butter,
Directions:
With a sharp knife cut a slit into each chop to make a pocket. Mix
the ham, cheese, garlic, salt, pepper and wine. Spoon the mixture
into the pockets and seal slits with toothpicks. Refrigerate for 30
minutes. Coat the chops with seasoned flour and brush with beaten egg
and oil, then roll in bread crumbs. Heat oil in frying pan. Add
butter and when it is foaming, cook the chops until tender, brown and
crisp. Drain on paper towels. Deglaze the pan with a little more
white wine and pour over the chops.
This technique works very well with pork chops and chicken breasts as
well. Submitted By JIM WELLER On 04-01-95
Source from luhu.jp
the ham, cheese, garlic, salt, pepper and wine. Spoon the mixture
into the pockets and seal slits with toothpicks. Refrigerate for 30
minutes. Coat the chops with seasoned flour and brush with beaten egg
and oil, then roll in bread crumbs. Heat oil in frying pan. Add
butter and when it is foaming, cook the chops until tender, brown and
crisp. Drain on paper towels. Deglaze the pan with a little more
white wine and pour over the chops.
This technique works very well with pork chops and chicken breasts as
well. Submitted By JIM WELLER On 04-01-95
Source from luhu.jp