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Before starting this Veal Cordon Bleu recipe, make sure you have organised all the necessary ingredients.
Place the veal escalopes between two sheets of cling film.
Bash them with a meat tenderizer in order to flatten them.
Cut the ham in the same shape as the escalope.
Place a veal escalope on the kitchen worktop.
Season with salt and pepper.
Place a layer of ham on top of the escalope.
Then cover with a layer of Comté or Munster cheese, sliced into thin strips beforehand.
Roll the escalope...
... making a tight roll.
Secure the rolls with a couple of wooden picks.
Trim the edges for a more regular aspect.
Crack the eggs in a mixing bowl. Season with salt and pepper...
... and beat with a fork.
Dip the cordons bleu rolls in the beaten eggs...
... immersing them totally.
Then coat them in breadcrumbs...
... making sure all sides are covered.
Heat the oil in a non-stick frying pan.
Brown the cordons bleu rolls on all sides...
... turning them over frequently. Make sure they do not get burnt.
Don't forget to brown the extremities as well.
When golden, bake at 180°C for 10-15 minutes. The meat will be perfectly cooked.
Remove from the oven. Remove the wooden picks...
... and cut each cordon bleu roll into slices before serving. Enjoy!
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