Breadcrumbed veal escalope with ham ande cheese[escalope de veau cordon bleu]


  • 1 lb veal, round 1/2-inch thick
  • 4 thin slices boiled ham
  • 8 small slice swiss cheese
  • 1⁄2 cup all-purpose flour
  • 1 slightly beaten egg
  • 1⁄4 cup milk
  • 1 cup fine dry breadcrumb
  • 1⁄4 cup butter or 1/4 cup margarine
  • white wine (optional)
  • watercress (to garnish)


    step 1

    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.

    step 2

    Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.

    step 3

    Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.