Veal Cordon Bleu

By á-2904

Ingredients

• 4 veal cutlets (about 3oz each) or 3/4 pound veal round steak about 1/2 inch thick.
• 4 thin slices smoked sliced ham
• 4 thin slices Swiss cheese
• 2 Tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon groun allspice
• 1 egg, slightly beaten
• 1/2 cup dry bread crumbs
• 3 Tablespoons shortening
• 2 Tablespoons water

Preparation

Step 1

If using veal round steak, cut into 4 serving pieces. Pound veal to 1/4 inch thickness. Place 1 slice each ham and cheese on each peice of veal. Rool up carefully, beginning at narrow end; secure with wooden picks.

Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls into egg, then roll in bread crumbs.

Heat shortening in 10 in skillet until melted. Cook rolls ing shortening until brown, about 5 minutes. Add water. Heat to boiling; reduce heat. Cover and simmer until veal is tender, about 45 minutes. Remove cover during last 2 to 3 minutes to crisp veal slightly.