MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Cordon Bleu
 Categories: Beef, Cheese, Pork, Breads, Citrus
      Yield: 4 Servings
 
      8    Veal cutlets (1/8" thick)
    1/2 lb Piece Gruyere
      4 sl Baked ham (1/8")
      1 c  Plain dry bread crumbs
      2 ts Salt
    3/4 ts Black pepper
    3/4 c  A-P flour
      2 lg Eggs
      2 tb Unsalted butter
      2 tb Olive oil
 
  GARNISH: lemon wedges; fresh parsley sprigs
  
  SPECIAL EQUIPMENT: a meat pounder; a cheese plane
  
  If cutlets are thicker than 1/8", pound them between sheets of
  plastic wrap with flat side of meat pounder. Using cheese plane,
  shave enough cheese to make a double layer for each of 4 cutlets.
  
  Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work
  surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4"
  border of veal around the ham, then arrange a double layer of
  cheese on ham and top with second cutlet. Lightly pound 1/4" border
  around cutlets' outer edges to seal veal sandwich. Make 3 more
  sandwiches in same manner.
  
  Line a baking sheet with wax paper. Stir together bread crumbs,
  1 ts salt, and 1/4 ts pepper in a large shallow baking dish. Stir
  together flour, 3/4 ts salt, and 1/4 ts pepper in another large
  baking dish. Whisk together eggs, remaining 1/4 ts salt, and
  remaining 1/4 ts pepper in a third large baking dish.
  
  Dredge 1 veal sandwich in flour, knocking off excess, then dip in
  egg to coat, letting excess drip off, and dredge in bread crumbs,
  patting to help them adhere.  Transfer coated sandwich to a rack
  set on a baking sheet. Dredge and coat remaining sandwiches in same
  manner. Chill, uncovered, 1 hour, and let stand at room temperature
  30 minutes before cooking.
  
  Heat 1 tb butter and 1 tb oil in a 12" heavy skillet over
  moderately high heat until foam subsides. Add 2 veal sandwiches,
  then reduce heat to moderate and cook, turning over once, until
  golden, about 4 minutes total. Transfer to plates and wipe out
  skillet with paper towels. Cook remaining sandwiches in remaining
  butter and oil in same manner.
  
  COOKS' NOTE: Chilling coated cutlets helps the coating to adhere
  when cooking.
  
  Recipe by Gourmet Magazine, 1961
  
  RECIPE FROM: https://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
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