Vealcordonbleu Recipes

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 RECIPE

Steps:

• If using veal round steak, cut into 4 serving pieces. Pound veal to 1/4 inch thickness. Place 1 slice each ham and cheese on each peice of veal. Rool up carefully, beginning at narrow end; secure with wooden picks. Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls into egg, then roll in bread crumbs. Heat shortening in 10 in skillet until melted. Cook rolls ing shortening until brown, about 5 minutes. Add water. Heat to boiling; reduce heat. Cover and simmer until veal is tender, about 45 minutes. Remove cover during last 2 to 3 minutes to crisp veal slightly.

CHICKEN CORDON BLEU I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

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.

VEAL CORDON BLEU RECIPE

Steps:

• 1. Preheat oven to 325° F / 160°C. To make the potato salad, boil the baby potatoes in salted water under tender-about 8-10 minutes. Drain, peel, and half potatoes and place in a medium bowl. For the dressing, mix the beef or vegetable stock, apple cider vinegar, and mustard and add to potatoes. Set aside. Before serving, canola oil, salt, and pepper to desired texture and taste. 2. To make the yogurt sauce, mix Greek yogurt, chives, and garlic, and add salt and pepper to taste. Set aside. 3. To make the cucumber salad, add sliced cucumbers to a sieve. Sprinkle with salt and leave for at least 10 minutes to remove excess moisture. Add olive oil, 2 tablespoons sesame seeds, and white balsamic vinegar to sieve and incorporate. Allow to drain and set aside. 4. To make the veal Cordon bleu, cover cutlets loosely in cling wrap. With a tenderizer or heavy knife (preferably a cleaver), carefully pound them until they are soft and thin-about 1/2 inch thick. Remove from cling wrap. Spread mustard onto the cutlets and cover each with a layer of ham, a layer of arugula, and a generous sprinkle of Parmesan. Season with salt and pepper. 5. To make the breading, in a medium or large bowl, combine cornflakes, breadcrumbs, and remaining sesame seeds. In a separate bowl, whisk eggs until yolks and whites are blended. To bread the cutlets, roll them each in flour, then dip them into the egg mixture, and then in cornflake mixture. Repeat so that each cutlet gets a full second coating. 6. In a large frying pan, heat the oil or clarified butter and fry cutlets until they are cooked through and golden brown-about 6-8 minutes. Remove excess oil with paper towels, place on a baking sheet, and bake in the oven for 10 minutes. The cutlets should be crispy but not burnt. Serve with cucumber-sesame salad and yogurt sauce.

VEAL CORDON BLEU

Steps:

• In a small bowl lightly beat eggs and milk. With a pastry brush coat one side of each veal scallop with egg mixture, then sprinkle lightly with flour. Reserve excess egg mixture.Wrap each strip of cheese in a slice of ham and place it lengthwise in the center of the flour-coated side of each scallop. Fold scallop in half lengthwise to make a 6-inch roll, enclosing ham and cheese completely. Press edges together to seal tightly. One at a time, roll scallops in bread crumbs, dip in remaining egg mixture, then in bread crumbs again. Set side by side on a plate and refrigerate for at least 1 hour.In a large heavy skillet over medium heat cook scallops in oil and butter for 15 to 20 minutes or until golden brown and crisp, turning as needed with tongs. Drain on paper towels.Place on a heated platter, top each with a lemon slice and sprinkle with paprika.* Since veal is very expensive in the United States, boned chicken breasts or pork tenderloin make a very good substitute for the veal. Pound the chicken or pork to 1/4 -inch thickness and proceed as for the veal scallops.

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.