Veal Cordon Bleu

Veal Cordon Bleu

Veal Cordon Bleu

Directions

  1. Pound out veal cubed cutlets.
  2. Place 1 slice of ham and 1 slice of Swiss cheese on top of each cutlet. Roll cutlet up. Repeat until all four are done.
  3. Whisk eggs and milk in a bowl. Dredge veal rolls in all-purpose flour, then egg wash and finally bread crumbs.
  4. In a sauté pan, heat olive oil over medium-high heat.
  5. Cook breaded veal rolls for 1-2 minutes on all sides, then serve.  

Ingredients

  • 1/8 tsp. black pepper
  • 1 Cup(s) flour, all-purpose
  • 2 Nature's Best Dairy® Egg(s)
  • 1/4 Cup(s) Nature's Best Dairy® Milk
  • 1 oz. Ridgecrest® Ham, 4 (slices)
  • 1 Cup(s) Roma® Bread Crumbs, Italian
  • 2 Cup(s) Roma® Oil, Olive
  • 1/8 tsp. salt, kosher
  • 4 oz. veal, cutlet(s), 4 (cubed)
  • 1 oz. West Creek® Cheese Slice(s), Swiss, (4)

Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.

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