Veal cutlet cordon bleu

Grain Fed veal, Milk Fed Veal
Veal Cutlets
45 min Preparation
10 min Cooking
4 Portions


  • 8 Fontaine Family veal cutlets
  • flour, as needed
  • breadcrumbs of your choice, if needed
  • 2 eggs mixed with a little milk, if needed
  • 8 slices of Gruyère cheese, cut in half
  • 8 slices of cooked ham, cut in half
  • sea ​​salt and black pepper to taste
  • 30 ml (2 tbsp.) Butter, as needed
  • canola oil, as needed


  1. Pat the cutlets dry with paper towels to remove excess moisture and season with a little S&P. Tap the cutlets with a meat tenderizer about 1/4 inch thick to ensure even cooking and optimum tenderness.
  2. Prepare three plates, one with flour, a second with the egg mixture and the last with the breadcrumb mixture. Season each plate with salt and pepper.
  3. Place a slice of Gruyère style cheese cut in half and a slice of ham cut in half on your cutlets.
  4. Fold the cutlets back on themselves and hold everything together with toothpicks.
  5. Dip the cutlets in the flour first. Make sure the cutlets are well covered. Pass the cutlets in the egg mixture second. Make sure the cutlets are well covered. Pass the cutlets in the breadcrumbs in third. Make sure the cutlets are well covered.
  6. Add about half an inch of oil to the pan and some butter. Heat over high heat until the butter is melted. Reduce the temperature to medium-high heat and add the cutlets. Continue cooking for about 1 to 2 minutes per side or until desired doneness.
  7. When cooking is finished, remove the cutlets and place them on a dish with a paper towel to remove excess oil.

Side dishes

Tips and Tricks

Place no more than three cutlets in the pan, as the temperature of the oil will drop and you won't get that crunchy golden coating you desire.

Before cooking your cutlets, you can place them on a wire rack and put it in the fridge for 30 minutes. This will ensure better adhesion of the breadcrumbs to the schnitzel. However, make sure they have come back to room temperature before cooking them.