Veal cordon bleu

Yield: 4 servings

Measure Ingredient
4 \N Thick veal chops
¼ cup Chopped Prosciutto or other good ham
¼ cup Grated Swiss cheese
1 clove Garlic, crushed
2 tablespoons White wine
\N \N 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

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

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