Veal Cordon Bleu

1. 1

   Place the veal steaks between sheets of plastic wrap and pound with a meat mallet until the veal is an even thickness. Place a slice of ham and cheese on 4 of the veal steaks. Top each with a second veal steak. Press the edges together firmly.

2. 2

   Toss the veal parcels in seasoned flour, shaking away the excess. Dip into the egg, then coat in breadcrumbs, pressing the breadcrumbs on firmly. Place the veal on a tray. Cover and refrigerate for 30 mins.

3. 3

   Heat the oil in a large skillet on medium heat. Shallow-fry the veal, in batches, until browned on both sides and cooked to desired doneness. Drain on paper towels.

* Per serving · 4 servings · Values may vary.

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