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Escalope de Veau Cordon Bleu No. 700 Yields 6 Servings

This Escalope de Veau Cordon Bleu No. 700 Yields 6 Servings recipe uses Veal Cutlets Egg Beaten Slightly, Clarified Butter Milk, Swiss Cheese Peanut Oil, Prosciutto Dry Bread Crumbs, and Breading. Serves 2. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2
• Clarified Butter Milk
• 6 slice
• 6 slice
• Breading

Method (preview)

1. 1

   Pound the veal cutlets and slice into 3 inch squares.

2. 2

   Saute on both sides in clarified butter until barely frizzled.

3. 3

   Remove from the pain and drain on paper toweling.

4. 4

   Place one slice of prosciutto on each of half of the veal scallops.

5. 5

   Place one slice of swiss cheese on top of each slice of prosciutto.

6. 6

   Cover with the remaining veal scallops, making a "sandwich".

7. 7

   In a separate bowl, combine the egg, milk and oil for the breading.

8. 8

   Stir these ingredients together with 10 or 12 quick strokes.

9. 9

   Do not let the egg get bubbly.

10. 10

    Place the bread crumbs in another bowl.

11. 11

    Dip each veal "sandwich" in flour and toss lightly from hand to hand to remove the excess.

12. 12

    Remove and allow excess to drip off.

13. 13

    Place the "sandwich" in the bread crumbs and coat thoroughly.

14. 14

    Pat off any excess and place the "sandwich" on a rack to air dry for at least 20 minutes.

15. 15

    DO NOT CHILL BEFORE FRYING!

16. 16

    Saute the veal scallops in clarified butter, about 3 minutes per side, until golden brown.

17. 17

    Serve warm.