Cook rice in boiling salted water according to package directions. Top veal cutlets with a slice of ham and cheese then fold over. Heat 2 tbsp oil in a frying pan and saute cutlets for about 6 mins each side.
In a separate pan, heat 2 tbsp oil and saute garlic, peppers and onion for 2 mins. Add rice and season to taste. Serve with veal cordon bleu.
br>Pour over baked Chicken Cordon Bleu just before serving (and also
Place the veal steaks between sheets of plastic
Top 4 veal cutlets with 1 slice each ham and cheese. Top each with another veal cutlet, pressing firmly to seal.
Place flour, combined egg and milk and crumbs in 3 separate shallow bowls. Lightly coat veal in flour; shake off excess. Dip in egg mixture, then crumbs, pressing on firmly. Transfer to a plate and refrigerate for at least 20 mins.
Heat oil and butter in a large skillet on medium-high heat. Add veal and cook for 3-4 mins each side, until golden. Drain on paper towels. Serve with mixed salad greens.
Top 4 pieces of veal with a slice each of ham and cheese (cut to fit). Top with second piece of veal. Press firmly in seal.
Dust lightly with flour, shaking off excess. Dip into combined milk and egg.
Coat with breadcrumbs, pressing them on firmly. Transfer to a plate and refrigerate for at least 20 mins.
Heat oil and butter in a large skillet on medium heat. Add veal and cook for 2-3 mins each side, until golden. Drain on paper towels. Serve with salad, or vegetables of choice.
am on each of 4 veal cutlets.
Sprinkle generously with
On each piece of veal, place a slice each of ham and cheese. Roll up carefully, beginning at narrow end.
Secure with wooden picks.
Mix flour, salt, pepper and allspice.
Coat rolls with mixture.
Drop rolls into egg, then into bread crumbs.
Heat the fat in a 10-inch skillet.
Brown the veal rolls, about 5 minutes. Add the water.
Heat to boiling.
Reduce heat, cover, and simmer about 45 minutes.
Remove cover the last 3 to 5 minutes to crisp the veal.
Makes 4 servings.
Tenderize Veal.
Lay 1 cutlet down
Cut ham into strips.
Cut veal into 4 pieces.
With a meat mallet, pound each veal piece to 1/8-inch thickness.
Place some ham and cheese in center of each veal piece.
Fold in sides, then overlap ends, forming bundles.
Secure with wooden picks.
Combine bread crumbs, parsley and 1/8 teaspoon pepper.
Roll meat bundles in flour, egg, then crumb mixture.
Pound veal slices with a mallet until very thin (between 2 sheets of wax paper).
Place cheese on each of 6 slices of veal. Cover each with a slice of ham.
Top with remaining slices of veal.
Seal by pounding edges together.
Dredge the packets in flour.
Dip them in lightly beaten eggs.
Coat them with bread crumbs.
Saute packets in heated butter for 8 minutes, turning them once, until the meat is brown and cheese is melted.
Makes 6 servings.
Pound veal until 1/4-inch thick.
Place a slice of ham and cheese on each piece of veal.
Roll up carefully, beginning at narrow end, secure rolls with wooden picks.
If using veal round steak, cut into 4
Pound veal with mallet to flatten and work in salt and pepper. Place cheese and ham slice on each cutlet; do not overlap cheese and ham.
Top each cutlet with another and pound edges to seal. Roll in flour.
Dip in egg and roll in crumbs.
Saute in butter and oil until brown.
Place in baking dish.
Bake at 375\u00b0 for 20 to 35 minutes.
Have butcher bone breasts.
Flatten.
Cut in half if large or fold over.
Season with salt and pepper.
Place on each piece of chicken or veal 1 slice of cheese and ham a bit smaller than the chicken.
Now place the other 1/2 of meat on top and flatten to seal.
Dip in flour, then in egg and crumbs.
Saute in margarine. Turn when brown.
Cook 10 to 15 minutes on low heat each side. Handle carefully.
Serves 6.
arm.
For the celeriac cordon bleu, pat the celeriac dry and
Cut veal in 8 pieces; pound very
Pound the veal with meat cleaver until very thin.
Season with the salt and pepper to taste.
Put cheese and ham slice on top of each of 6 slices of veal and top with remaining veal.
Pound edges together.
Pound meat until 1/4-inch thick.
Place ham and cheese on each piece of cutlet, roll-up carefully, beginning at narrow end. Secure with toothpicks.
Make sure veal cutlet is a light pink
Melt butter in a sauce pan.
Stir in flour and salt.
Add milk and cheese and stir until melted.
Pour over cordon bleu and serve.