Veal cordon bleu

Veal cordon bleu

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 veal steaks, thinly cut and flattened
salt and freshly ground black pepper
4 thin slices gruyere cheese
4 thin slices ham
2 tablespoons plain flour
2 eggs, beaten
1 cup fresh breadcrumbs
60g butter

Method

  1. Flatten the veal steaks and sprinkle with salt and pepper. Put a slice of cheese and ham on one half of each steak and fold the steak over to hold the filling. Press edges together. Dip into the flour, eggs and finish with the breadcrumbs. Press firmly and chill for 30 minutes. Heat the butter in a large frying pan and fry the steaks for 4 minutes on each side, until golden.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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