Swiss Veal Supreme (Escalope De Veau Cordon Bleu)

1. 1

   Cut veal in 8 pieces; pound very thin, about 1/8-inch thick. Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices). Top with remaining veal slices and press edges together to seal. Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.

2. 2

   Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.

3. 3

   Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.

* Per serving · 4 servings · Values may vary.

No additional tips available.