Name: Veal cordon bleu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 (720g) veal leg steaks; 4 slice leg ham; 4 slice (120g) gruyere or swiss cheese; 1 cup (150g) plain flour; salt and pepper, to taste; 2 eggs, beaten lightly; 1 1/2 cup (150g) packaged breadcrumbs; vegetable oil, for shallow-frying

Veal cordon bleu

There's something seductive about the melting cheese in this Veal Cordon Bleu that makes it timeless and one of our all-time favourites.

Ingredients

8 (720g) veal leg steaks

4 slice leg ham

4 slice (120g) gruyere or swiss cheese

1 cup (150g) plain flour

salt and pepper, to taste

2 eggs, beaten lightly

1 1/2 cup (150g) packaged breadcrumbs

vegetable oil, for shallow-frying

Method

1.Place the veal steaks between sheets of plastic wrap; pound with a meat mallet until veal is an even thickness. Place a slice of ham and cheese onto one half of the veal steaks, then fold in half to enclose the filling. Press the edges together firmly.

2.Toss the veal parcels in combined flour, salt and pepper, shake away the excess. Dip into the egg and coat in breadcrumbs, pressing the breadcrumbs on firmly. Place the veal on a tray then cover and refrigerate for 30 minutes.

3.Heat the oil in a large pan and shallow-fry the veal, in batches, until browned on both sides and cooked as desired; drain on absorbent paper.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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