VEAL PATTIES STUFFED WITH HAM AND CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield serves 4
Number Of Ingredients 16
Steps:
- In a bowl, mix the ground veal, onions, bread crumbs, parsley, garlic, rosemary, milk, nutmeg, salt and pepper to taste. Blend well.
- Divide the mixture into 8 portions of equal weight. Shape each portion into a thin patty about 3 inches across.
- Arrange one layer of ham in the center of each of four of the patties. Cover the ham with a square of cheese, then another slice of ham, and then the remaining slice of cheese. Leave a clear margin of meat around the ham and cheese. Cover each ham-and-cheese patty with one of the remaining plain patties. Seal the edges firmly.
- Using a nonstick skillet large enough to hold the patties in one layer, heat the oil. When hot, add the veal patties. Cook over medium heat on one side until lightly browned, about 2 minutes, and then turn. Continue cooking and turning the patties carefully so they will cook evenly, about 10 minutes. Transfer to a warm platter or plate. Keep warm.
- Wipe out skillet and add butter, swirling until it is hazelnut brown. Add tomatoes, shallots and salt and pepper. Cook over high heat for one minute. Add lemon juice, blend well. Pour mixture over patties, serve immediately.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 16 grams, Sodium 2409 milligrams, Sugar 3 grams, TransFat 0 grams
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.
HAM AND CHEESE STUFFED BURGERS
Make and share this Ham and Cheese Stuffed Burgers recipe from Food.com.
Provided by Kaarin
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shape the meat into 8 thin patties.
- Chop the ham and cheese into roughly 1/2 inch pieces and divide among four of the patties. Top with the other four patties and pinch edges to seal.
- Combine the bread crumbs, garlic salt and seasoning and coat each patty.
- Cook in skillet in 1-2 tbsp oil for 4-5 minutes per side, turning only once.
Nutrition Facts : Calories 390.3, Fat 24.1, SaturatedFat 10.5, Cholesterol 98.7, Sodium 561.6, Carbohydrate 12, Fiber 0.8, Sugar 0.8, Protein 29.4
HAM AND CHEESE PATTIES
I love Recipe #137575 and I really love ham and cheese sandwiches, so I thought why not try to combine the two. This is what I came up with. Thank you Chef Dari Donovan for inspiring me. Submitted on June 13th, 2006.
Provided by Chef shapeweaver
Categories Ham
Time 25m
Yield 4 patties
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil, in a medium sized bowl (mixture will be stiff).
- Heat oil over medium heat, in a non-stick skillet large enough to fry all patties at one time (may do 2 patties at a time to turn more easily).
- While oil is heating, form mixture into 4 patties.
- Fry until golden brown, about 6 minutes on each side.
- Serve warm and enjoy!
Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 8.2, Cholesterol 126.7, Sodium 301.2, Carbohydrate 15.9, Fiber 1.2, Sugar 1.2, Protein 25
VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE
Categories Sandwich Beef Cheese Mushroom Mustard Quick & Easy Mozzarella Ground Beef Veal Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
- Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
- Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.
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- Flatten your veal filet to stretch out. Take care not to create holes into the meat. 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 filet. Fold meat over ham and cheese to create a pocket, seal with a toothpick on one side.
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- Preheat the oven to 425°. Using a paring knife, cut a 3-inch-deep horizontal pocket in the center of each chop. Season the chops and pockets with salt and pepper. Tuck one slice each of ham and cheese into each pocket and seal with toothpicks.
- In each of 2 large skillets, heat 2 tablespoons of the olive oil. Add 2 chops to each skillet and cook over moderately high heat for about 1 minute. Add 1 tablespoon of the room-temperature butter to each skillet and cook the chops, turning once, until browned, about 8 minutes. Transfer the chops to a large rimmed baking sheet and roast in the oven until the veal is pink and an instant-read thermometer inserted at the thickest point registers 130°, about 8 to 10 minutes. Discard the toothpicks.
- Meanwhile, add 1/4cup of the Madeira to each skillet and swirl to deglaze the pans. Scrape the juices from 1 skillet into the other. Add the chicken broth and simmer over moderate heat until reduced to 1/2 cup. Remove from the heat and gradually whisk in the cold butter. Season the sauce with salt and pepper.
- Transfer the veal chops to plates. Stir in any accumulated juices from the sheet pan to the sauce. Pour the sauce over the chops and serve at once.
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