Cordon bleu veal snizza with salsa

Cordon bleu veal snizza with salsa

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

I have a very vivid image of eating this as a young child. Cordon bleu was my go-to dish if and when we had to go out for dinner. Mum and Dad would have a bottle of Black Tower Riesling along with the meal, which I think in the 1970s was par for the course. Veal cordon bleu is pretty much a schnitzel on steroids. The salsa adds a freshness to this dish, but the some blue cheese sauce also does the trick.

Ingredients

Quantity Ingredient
8 veal scaloppine, weighing 125 g each
4 slices leg ham
8 slices provolone cheese or fresh mozzarella
75g plain flour
salt
freshly ground black pepper
3 eggs, lightly beaten
60g japanese panko breadcrumbs or dried breadcrumbs
125ml vegetable oil
2 large knobs salted butter
rocket or watercress, to serve

Salsa

Quantity Ingredient
2 vine-ripened tomatoes, seeds removed, diced
1/2 red onion, diced
10 basil leaves, chopped
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Sandwich the veal between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin, until about 5 mm thick. Take 2 veal scaloppines of the same size and top one with a slice of ham, leaving a 5 mm border of veal around the edges. The ham should not be overhanging; if it is, just trim it back to fit.
  2. Next, lay a double layer of cheese on top of the ham and place the second scaloppine on top. Lightly pound around the edges with the mallet (or rolling pin) to seal. Repeat to make three more veal sandwiches.
  3. In a shallow dish, mix together the flour, salt and pepper. Set up your bench with an assembly line of seasoned flour, beaten eggs and breadcrumbs.
  4. Dredge the sandwiched veal in the flour, knocking off any excess, then dip into the egg, followed by the breadcrumbs. Use your hands to firmly press the breadcrumbs onto the veal. If you have time, transfer the veal to a baking tray lined with baking paper and chill in the refrigerator for 1 hour before cooking. (This will help the crumbs stay intact when cooking.)
  5. Meanwhile, make the salsa. Mix the tomatoes, onion, basil, vinegar, olive oil and salt and pepper in a small bowl.
  6. To cook the veal, heat half the oil and half the butter in a medium-sized non-stick frying pan until the butter is foaming. Add 2 portions of the veal to the pan and cook over high heat for 1 minute. Turn the heat down to medium and continue to cook for a further 3–4 minutes. Flip the veal over and cook for a further 3 minutes. Drain on paper towel and place in a warm oven while you repeat the process with the remaining veal portions. Serve with the salsa on top of the veal with rocket or watercress on the side.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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