Veal Cordon Bleu RecipeOrigin: Britain Period: Traditional |
Ingredients
4 veal escalopes (about 180g each) 
Veal Cordon Bleu Preparation:Method:Place the escalopes between two pieces of clingfilm (plastic wrap) and beat out to about 5mm thick. Remove the plastic then top each with a slice of ham that's been cut to fit. Cover half the top with a slice of cheese then fold the escalopes over to trap the cheese in the middle then secure with cocktail sticks. Heat the oil in a large frying pan and when hot add the escalopes and fry quickly on both sides until lightly browned. Reduce the heat and cook for about 6 minutes on each side, until cooked through and golden brown. Add the stock and the Madeira wine, bring to a simmer and cook for 5 minutes. Remove the meat from the pan and set aside then season the sauce with black pepper before bringing to a rapid boil. Remove the cocktail sticks from the escalopes, arrange on serving plates then pour the sauce over the top and serve. |
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