Veal cutlet cordon blue
Grain Fed veal, Milk Fed Veal
Veal Cutlets
45 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 8 veal cutlets Fontaine Family
- flour, as needed
- breadcrumbs of your choice, as needed
- 2 eggs beaten with a little milk, as needed
- 8 slices of Gruyère cheese, cut in two
- 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
Preparation
- Pat the cutlets with paper towels to remove excess moisture and season with a little salt and pepper. Flatten the cutlets using a meat mallet to about 1/4 inch thick to ensure even cooking and optimal tenderness.
- 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.
- Place a slice of Gruyère-style cheese cut in two and a slice of ham cut in two on your cutlets.
- Fold the cutlets in on themselves and secure with toothpicks.
- Dip the cutlets in the flour first. Make sure the cutlets are well coated. Dip the cutlets in the egg mixture next. Make sure the cutlets are well covered. Coat the cutlets with breadcrumbs last. Make sure the cutlets are well covered
- Add about half an inch of oil to the skillet and the butter. Heat butter over high heat until it is melted. Reduce temperature to medium-high and add cutlets to the skillet. Continue cooking for about 1 to 2 minutes on each side or until desired doneness.
- When cooking is complete, remove cutlets and place on a platter with a paper towel to remove excess oil.
Side dishes
Tips and Tricks
Do not place more than three cutlets in the skillet, as the oil temperature will drop and you will not get the crisp golden coating you desire.
Before cooking your cutlets, you can place them on a grill and put them in the refrigerator for 30 minutes. This will ensure better adhesion of the breadcrumbs to the cutlet. Make sure that the breaded cutlets are at room temperature before pan frying them in the oil.