Tuesday, December 13, 2011

Chicken I mean Veal Cordon Bleu

Who doesn't love Chicken Cordon Bleu? I mean, meat wrapped around cheese and more meat, what's there not to love? Tonight though, I got creative and made Veal Cordon Bleu. It's the exact same concept except instead of thin pieces of chicken, I used Veal Scallopini. It was yumminess to the fullest and the buttery vermouth sauce was just the best!


2 veal scaloppini, pounded to 1/4-inch thick
Salt and pepper
2 slices ham
2 slices Swiss cheese
1/4 c dry breadcrumbs
1 Tbsp oil
1 Tbsp butter
1/4 c onion, chopped
1 clove garlic, minced
1/4 dry vermouth
Couscous, for serving


1. Sprinkle veal with salt and pepper. Place a slice of ham and a slice of cheese on top of each scaloppini. Roll up into a tight roll and secure with toothpicks.

2. Place breadcrumbs on a plate and dredge rolls in the breadcrumbs.

3. Heat oil and butter in a skillet over medium heat. When butter is melted, add the veal rolls brown on both sides until golden, 5 or 6 minutes. Remove from pan to warm platter.

4. Return skillet to heat and add the onion. Sauté until browned and add the garlic. Deglaze with vermouth and reduce to half. Pour sauce over veal rolls and serve with couscous.

1 comment:

foodhoe said...

That sounds filthy rich and delicious! I love panfrying breaded things in butter, it makes a marvelous sauce and then kitchen smells so good.

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