Swiss Veal Supreme Escalope De Veau Cordon Bleu Recipes

VEAL CORDON BLEU

Steps:

• If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.
• Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets' outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.
• Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.
• Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.
• Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.

SWISS VEAL SUPREME (ESCALOPE DE VEAU CORDON BLEU)

Steps:

• Cut veal in 8 pieces; pound very thin, about 1/8-inch thick. Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices). Top with remaining veal slices and press edges together to seal. Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
• Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
• Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.

VEAL CORDON BLEU

Steps:

• If using veal round steak, cut into 4 serving pieces.
• Pound meat until 1/4 inch thick.
• Place a slice of ham and cheese on each piece of meat.
• Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
• Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
• Dip rolls into egg, then roll in bread crumbs.
• Melt shortening in large skillet; brown rolls, about 5 minutes.
• Reduce heat and add water.
• Cover; simmer 45 minutes or until tender.
• Remove cover last 2 or 3 minutes to crisp rolls slightly.

VEAL CORDON BLEU

Steps:

• Tenderize Veal.
• Lay 1 cutlet down place 2 pieces of cheese next to each other on cutlet.
• Top with prosciutto.
• Place other 2 pieces of cheese.
• Place other cutlet on top.
• Cut in half between cheese slices.
• Put toothpicks through the ends to hold it together.
• Heat oil in a skillet over medium high heat.
• When hot place garlic in pan and sauté.
• Then add the wine and lemon juice.
• Bring the heat back up till wine is boiling.
• Cook veal on each side for about 2 minutes.
• When veal is done put butter in sauce and let sauce thicken a little.
• Spoon sauce over cutlets on plate.

VEAL SUPREME

Steps:

• Saute onions and celery.
• Put onions and celery in a bowl, set aside.
• Brown meat.
• Add all ingredients together, rice and water last.
• Bake uncovered in 350 degree oven for 1 1/2 hours.