Subj : 4/4 Nat Cordon Bleu Day 3
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 05:21 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Veal Cordon Bleu
Categories: Beef, Cheese, Pork, Breads, Citrus
     Yield: 4 Servings

     8    (1/8" thick) veal cutlets
   1/2 lb Piece Gruyere
     4 sl (1/8") baked ham
     1 c  Plain dry bread crumbs
     2 ts Salt
   3/4 ts Black pepper
   3/4 c  A-P flour
     2 lg Eggs
     2 tb Unsalted butter
     2 tb Olive oil

 GARNISH: lemon wedges; fresh parsley sprigs

 SPECIAL EQUIPMENT: a meat pounder; a cheese plane

 If cutlets are thicker than 1/8", 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" border of veal around the
 ham, then arrange a double layer of cheese on ham and
 top with second cutlet. Lightly pound 1/4" 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"
 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.

 COOKS' NOTE: Chilling coated cutlets helps the coating
 to adhere when cooking.

 YIELD: Makes 4 servings

 GOURMET | 1961

 RECIPE FROM: https://www.epicurious.com

 Uncle Dirty Dave's Archives

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