Veal Cordon Bleu
Directions
- Pound out veal cubed cutlets.
- 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.
- Whisk eggs and milk in a bowl. Dredge veal rolls in all-purpose flour, then egg wash and finally bread crumbs.
- In a sauté pan, heat olive oil over medium-high heat.
- 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.
