Swiss Veal Supreme Escalope De Veau Cordon Bleu
Indulge in the rich, gourmet flavors of Swiss Veal Supreme Escalope De Veau Cordon Bleu, a luxurious take on a classic European dish. Tender veal cutlets are pounded thin, then generously filled with savory slices of Swiss cheese and ham before being folded into perfect pockets. These are delicately coated in a three-step breading process—flour, eggs, and breadcrumbs—for a golden, crispy crust that seals in all the cheesy, smoky goodness. Pan-fried to perfection in a buttery olive oil blend, this dish is elegantly finished with a squeeze of fresh lemon for a bright, tangy contrast. Ideal for an impressive dinner or a special occasion, this recipe combines upscale simplicity with old-world culinary charm. Perfectly suited for those seeking indulgent veal recipes or creative cordon bleu ideas!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 4 slices Swiss cheese
- 4 slices Ham
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Place each veal cutlet between two pieces of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Season both sides of the cutlets with salt and black pepper.
Lay one slice of ham and one slice of Swiss cheese on half of each veal cutlet, leaving a small border around the edges.
Fold the other half of the cutlet over the ham and cheese to form a pocket and press the edges firmly together to seal. If necessary, secure with toothpicks to prevent the filling from escaping.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each veal pocket in flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated, and then into the breadcrumbs, pressing the breadcrumbs gently to adhere evenly.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the butter is melted and foamy, add the breaded veal cutlets to the pan, working in batches if necessary to avoid overcrowding.
Cook the cutlets for 3-4 minutes per side, or until golden brown and cooked through. Add the remaining butter and olive oil as needed for subsequent batches.
Transfer the cooked veal to a plate lined with paper towels to drain any excess oil.
Remove toothpicks, if used, and serve immediately with lemon wedges on the side for squeezing over the cutlets.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 242 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
