Veal Cordon Bleu

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This is so good! I love ordering veal dishes at french restaraunts and decided to try making this myself. I was surprised that it isn't that hard. I found this recipe in a 1973 betty crocker cookbook. Prep and cook times approximate. Note: if you don't have a wooden mallet, the edge of a plate can be used to pound meat.

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Steps

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If using veal round steak , cut into 4 serving pieces.

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Pound meat until 1 / 4 inch thick.

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Place a slice of ham and cheese on each piece of meat.

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Roll up carefully , beginning at narrow end.

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Secure rolls with wooden picks.

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Mix flour , salt , pepper and allspice.

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Coat rolls with flour mixture.

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Dip rolls into egg , then roll in bread crumbs.

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Melt shortening in large skillet.

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Brown rolls , about 5 minutes.

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Reduce heat and add water.

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Cover.

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Simmer 45 minutes or until tender.

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Remove cover last 2 or 3 minutes to crisp rolls slightly.

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Ingredients

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veal cutlets, ham, swiss cheese, flour, salt, pepper, allspice, egg, dry breadcrumbs, shortening, water