Veal Cordon Bleu
Elevate your dinner table with this elegant Veal Cordon Bleu, a classic French-inspired dish that’s perfect for special occasions or an indulgent weeknight treat. Tender veal cutlets are pounded thin and seasoned to perfection before being stuffed with layers of savory ham and creamy Swiss cheese. Encased in a golden, crispy breadcrumb coating, this dish achieves the ultimate balance of texture and flavor. The quick yet refined cooking technique involves pan-frying in a rich combination of butter and olive oil, creating a beautifully crisp crust while keeping the inside juicy and flavorful. Serve with a squeeze of fresh lemon juice and a sprinkle of parsley for a bright finish. With just 20 minutes of prep and 15 minutes of cooking time, this restaurant-quality recipe is surprisingly approachable and guaranteed to impress! Keywords: Veal Cordon Bleu recipe, classic French dish, stuffed veal cutlets, crispy breadcrumb coating, easy gourmet dinner.
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Recipe Information
Ingredients
- 4 pieces (about 4 to 5 ounces each) Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Swiss cheese slices
- 4 thin slices Ham slices
- 0.5 cup All-purpose flour
- 2 large (beaten) Eggs
- 1 cup Breadcrumbs
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 pieces (for garnish) Lemon wedges
- 2 tablespoons (optional garnish) Chopped fresh parsley
Instructions
Place each veal cutlet between two sheets of plastic wrap. Use a meat mallet to gently pound each cutlet to an even thickness of about 1/4 inch.
Season both sides of the veal cutlets with salt and black pepper.
Layer one slice of ham and one slice of Swiss cheese on half of each veal cutlet, leaving some space around the edges. Fold the other half of the veal over the ham and cheese to form a pocket. Press the edges together firmly to seal; you can also use toothpicks to secure them.
Set up a breading station with three shallow bowls: place the flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs in the third bowl.
Dredge each stuffed veal cutlet in flour, making sure to coat both sides. Shake off any excess flour. Dip the cutlet into the beaten eggs, allowing any excess egg to drip off. Finally, coat the cutlet with breadcrumbs, pressing gently to adhere the breadcrumbs to each side.
Heat the butter and olive oil in a large skillet over medium heat. Once the butter has melted and is sizzling, carefully add the breaded veal cutlets to the skillet.
Cook the veal for 3-4 minutes on each side, or until the breading is golden brown and crisp. Reduce the heat if the breading browns too quickly. Use a meat thermometer to ensure the internal temperature has reached a safe 145°F (63°C).
Remove the cooked veal cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the Veal Cordon Bleu hot, garnished with fresh parsley and a squeeze of lemon juice. Include lemon wedges on the side for additional flavor.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 285 mg | 22% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 692 mg | 15% | |
*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.
