Imagine a moist, soft, breaded veal meat cut, gently folded over into a pocket, which is stuffed with a mouthwatering thin artisan ham slice and melting cheese. This particular dish, better known as a Veal Cordon Bleu in our midst, is one of those lunch idea, which will please a huge crowd of meat lovers. In Europe, meat lovers are everywhere and veal meat is rather easy to come by, whereas both possibilities are either rare or impossible in a Vegetarian heaven such as the Indian subcontinent.
Fortunately, I am lucky to enjoy a great quality piece of veal meat right now in Austria, Europe. I don’t cook veal that often, maybe once a month, but if I do, then I transform the precious young meat into a smashing dish. However, because I was based in Goa for the past 8 years, and veal meat has been banned in India, I hadn’t posted a veal recipe yet at masalaherb.com.
Therefore, I am rather excited to do so today (especially after having taken a break posting recipes and travel guides for a month now!), but before we get to the recipe and further preparation details I would like to ask you…
- Do you get to buy veal meat in your corner of the world (wherever that may be)?
- Is it expensive compared to other meats?
- How do you prepare veal meat at home?
- Is veal meat part of your food culture?
- 200 grams Veal Steak fillet thin cut (2x 100 grams)
- pinch Pepper
- pinch Salt
- 2 Cheese slice, emmenthal preferably
- 2 thin Ham slice or prosciutto slice
- 40 grams all purpose Flour
- 1 small Egg
- 60 grams Bread Crumbs
- Oil to fry
- 2 Toothpick
- At first flatten your veal steaks a bit to stretch them out. Take care not to create wholes into the steak pieces. Season with salt and pepper on both sides.
- Take a slice of ham and a slice of cheese, place the cheese on the ham and close the ham in such a way so that the cheese is inside and doesn't cross the ham border.
- Then take the wrapped ham/cheese slices and place on a veal steak. Fold over to create a pocket, seal with a toothpick on one side.
- Prepare 3 plates, one with flour, another with the egg and the last one with the breadcrumbs. Drag the veal cordon bleu pocket first through the flour, then through the egg and coat at last with the bread crumbs.
- Pour some cooking oil into a pan and fry the cordon bleu golden on both sides on high to medium heat.
Cordon Bleu is a breaded stuffed Schnitzel, such as the Chicken Schnitzel Recipe here. Hence, it’s best served with a sour jam such as the Lingonberry jam. The way of serving Schnitzel with lingonberry jam is commonly preferred in Austria, the traditional Schnitzel country.
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This Cordon Bleu looks really good and the recipe is so simple. Thank you, Helene.
Love veal! But it’s become hard to find good veal, unless I go to a really good butcher’s shop. What the supermarket carries isn’t worth buying. And yes, it’s expensive. And although I’ll substitute chicken for something like a picatta, when it comes to this dish, you really need veal. Really nice — thanks.
Yummm… been a long time since i’ve had these! My mom made them pretty often and they were often over in a jiffy; even before she’d finish frying them all 😛
Helene, so glad you get to enjoy veal again in this wonderful Cordon Bleu.
It’s been ages since I’ve had this and I’ve never made it at home. You make it look so easy and SO delicious! Thanks for the step-by-step instructions. Have a marvelous weekend Helene!
Lovely meal! I enjoyed the step by step directions too…. very easy to follow and makes me want to go and get out my mallet. 🙂
I have never had a veal cordon bleu! This looks scrumptious!
Mmmhhh, it looks divine!
Cheers,
Rosa
That sounds so good! I love veal and I got to try this someday.
Hey Helene
I enjoyed the blog post. It is delicious but more interesting to make it. They way you describe I like it.
Veal is very much a highly controversial meat here in North America and it’s mainly because of the inhumane treatment of the animal; Europe has always been ahead of NA in their respect and treatment of animals. It’s also rather expensive because the raising of the young cattle is expensive (they are usually well fed but unfortunately they are also kept in very tight pens so that muscle doesn’t develop). I was entirely against veal for a very long time (maybe until 10 years ago) and it drove my dear Mom crazy because she always had to make a pork cutlet for me. Today, I don’t buy veal often and I never eat it in a restaurant but I did eat it a little more frequently about 7 or 8 years ago because it is very healthy with very little fat on it.
The recipe reminds me of a Chicken Cordon-Bleu that my dear MIL used to make but she just bought them ready made and popped them into the oven. I haven’t made it in years. Do you make rouladen too? It’s such a German dish, my dear friend who is married to a German makes it often — I just love the juxtaposition of the meat and pickle in rouladen.
Wow! This post made me realize I haven’t had veal in a while. Thanks for sharing this recipe! I’m so excited to try it out!!
hi,
Very nice Post….
Thank u for sharing…