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.
Veal anytime meal
In Europe, meat lovers are everywhere and veal meat is rather easy to come by.
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.
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?
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.
Veal Cordon Bleu Recipe
- 7 ounces Veal Steak 2 fillet pieces
- pinch Black Pepper
- pinch Salt
- 2 Cheese slices cheddar or emmenthal preferably
- 2 Ham slices or prosciutto slice
- 1.5 ounces All-purpose Flour
- 1 small Egg
- 2 ounces Bread Crumbs
- 2 Tablespoons Oil
- 2 Toothpicks
- 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.