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Ingredients
- 2 lbs. veal, cut into 12 scallops & pounded to 1/16 inch thick
- 6 thin slices of Polish ham or possibly prosciutto
- 6 thin slices of Swiss Gruyere cheese
- 9 tbsp. sweet butter
- Salt & freshly grnd black pepper
- 3/4 c. bread crumbs, seasoned with salt and pepper
- 1/2 c. flour
- 3 Large eggs, beaten with 5 tbsp. heavy cream
- 1/4 c. vegetable oil
- 1 recipe for Cordon Bleu Sauce (below)
Directions
- Brush one side of each veal scallop and each slice of ham and cheese with 4 Tbsp. of the butter, melted. Place a slice of ham and cheese between two of the veal scallops, with the buttered slices on the inside. Do this with all the scallops, and trim to make 6 neat sandwiches. Sprinkle the veal sandwiches on both sides with a little salt and pepper. Dredge the veal sandwiches in a mix of the seasoned bread crumbs and flour and chill for 2 to 3 hrs. The butter will congeal and hold the sandwiches together.
- When ready to cook them, dredge the scallops in the bread crumb mix again, then in the egg-cream mix and again in the bread crumbs. Heat 3 Tbsp. of the butter with 2 Tbsp. of the oil in a frying pan over high heat. Brown the scallops on both sides, 2 to 3 min per side. Place in baking dish and add in the remaining 2 Tbsp. butter. Bake for 15 min in a 375 degree preheated oven. Pour Cordon Blue Sauce on and serve. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1063g | |
| Calories 2817 | |
| Calories from Fat 1721 | 61% |
| Total Fat 194.68g | 243% |
| Saturated Fat 80.43g | 322% |
| Trans Fat 1.41g | |
| Cholesterol 1390mg | 463% |
| Sodium 2044mg | 85% |
| Potassium 2389mg | 68% |
| Total Carbs 107.21g | 29% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.41g | 4% |
| Protein 156.07g | 250% |
