| VEAL CORDON BLEU Ingredients 12 veal scallops (about 1-1/2 pounds), pounded very thin Salt and cayenne to taste 6 thin slices boiled ham 6 thin slices Swiss or Gruyere cheese 1 egg beaten with 1 tablespoon water 1/2 cup all-purpose flour 1/2 cup dry bread crumbs 4 tablespoons butter 1 tablespoons vegetable oil Paprika (optional) Steps Season the veal with salt and cayenne. Put a slice of ham on six of the veal scallops. Top the ham with a slice of cheese, then top each with the remaining veal. Gently pound the edges of the veal packets together to seal them. Dip each packet in the egg mixture, then dredge them in the flour, then in the bread crumbs, tapping off any excess. Heat the butter and oil in a large nonstick skillet over medium-high heat. Pan-fry the packets, two or three at a time, for two to three minutes on each side, or until they are golden brown. Sprinkle with a little paprika if you desire and a little salt and cayenne. Serve warm. Serves 6. |
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