Veal cordon bleu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Thick veal chops | |
| ¼ | cup | Chopped Prosciutto or other good ham |
| ¼ | cup | Grated Swiss cheese |
| 1 | clove | Garlic, crushed |
| 2 | tablespoons | White wine |
| Salt and pepper to taste | ||
| ¼ | cup | Flour, seasoned with salt and pepper |
| 1 | large | Egg, beaten with |
| 1 | tablespoon | Oil |
| ½ | cup | Breadcrumbs |
| ¼ | cup | Oil |
| 5 | tablespoons | Butter |
Directions
With a sharp knife cut a slit into each chop to make a pocket. Mix the ham, cheese, garlic, salt, pepper and wine. Spoon the mixture into the pockets and seal slits with toothpicks. Refrigerate for 30 minutes. Coat the chops with seasoned flour and brush with beaten egg and oil, then roll in bread crumbs. Heat oil in frying pan. Add butter and when it is foaming, cook the chops until tender, brown and crisp. Drain on paper towels. Deglaze the pan with a little more white wine and pour over the chops.
This technique works very well with pork chops and chicken breasts as well. Submitted By JIM WELLER On 04-01-95