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Veal Cordon Bleu

4 veal steaks
salt and pepper
4 thin slices cheese
4 thin slices ham
cocktail sticks
2 tablespoons flour
2 eggs, beaten
¾ cup breadcrumbs
60 g butter
1 tablespoon oil

Flatten steaks with a meat mallet and sprinkle with salt and pepper. Place a slice of cheese and a slice of ham on veal on one half of each steak, and fold steak veal and over to encase filling. Secure with cock- tail sticks. Coat in flour, egg and bread- crumbs. Press firmly and chill for at least 30 minutes. Heat butter and oil in a large frying pan and fry steaks for about 8 minutes or until golden brown on both sides. Drain on absorbent paper and serve hot.