Recipe: Veal Cutlet Cordon Bleu

Name: Escalope de veau Cordon Bleu
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 portions
Ingredients: Tout d'abord pourquoi cette appellation?Elle vient du fait que l' ordre du saint- esprit créé par Henri III avait comme insigne un cordon bleu, comme cet insigne rare n'était remis qu'à des personnages de haute distinction ,il n'était guère étonnant qu'on ait pu dire en parlant d'une cuisinière hors pair qu'elle était une vraie "cordon bleu".l'escalope de veau cordon bleu pour 4 personnes :4 escalopes de veau de 120 g environ fines taillées dans la sous-noix4 tranches de jambon a l'os de 60 g le gras retiré autour4 morceaux de comté de 40 g la croûte retirée2 cuillers à soupe de laitfleur de thymfarine1 oeuf battu en omelette40 g de beurre50 g de panure fraîche (mie de pain émiettée)sel poivre du moulin15 cl de fond de veau lié (préparé ou maison)quelques gouttes de jus de citron

By chef patrick ★ ★ ★ ★ ★ 5/5 (11 reviews) Meat

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Here is another "mythical" recipe that will delight young and old alike

Ingredients for 4 servings

First of all, why this name?

It comes from the fact that the Order of the Holy Spirit created by Henry III had a blue ribbon as its emblem, and since this rare emblem was only awarded to people of high distinction, it was hardly surprising that one could say when speaking of an exceptional cook that she was a true "cordon bleu".
veal cutlet cordon bleu for 4 people:
4 veal cutlets of approximately 120 g thinly cut from the under-loin
4 slices of bone-in ham of 60 g with fat trimmed around
4 pieces of Comté cheese of 40 g with rind removed
2 tablespoons of milk
thyme flowers
flour
1 egg beaten as an omelette
40 g of butter
50 g of fresh breadcrumbs (crumbled bread crumbs)
salt and freshly ground pepper
15 cl of bound veal stock (prepared or homemade)
a few drops of lemon juice

Step-by-step directions

the evening before
In a small long dish lay out your cutlets seasoned and peppered, pour your milk with just a tiny bit of thyme flowers then cover with film and refrigerate.
The same day
¾ hour before eating (but you can prepare them earlier).
1/ Take out your cutlets and dry them on paper towels.
2/Lay them out lengthwise in front of you, season then on one half of the cutlet place ½ slice of ham, the Comté cheese cut to cover the ham, then the 2nd ½ slice of ham, close with the other half of the cutlet like a wallet.
3/Prepare 3 small plates one with flour, one with the beaten seasoned egg and finally the last one with the fresh breadcrumbs.
4/ Pass your stuffed cutlets first in the flour, then in the beaten egg and finally in the breadcrumbs then place them in the freezer for 10 minutes.
5/ In a large pan put a generous knob of butter and a little oil, then when the mixture is barely a light brown color, place your cutlets and cook them gently for 6 minutes, turn them with a spatula and let them cook the same way on the other side. remove them from heat, put a lid on and let them rest for 5 minutes.
6/ Meanwhile heat your veal stock, taste it and add a few drops of lemon juice.
This recipe can also be made with poultry fillets, capons etc and will always be appreciated by everyone.
You will serve on hot plates a ribbon of lemon veal stock around it.
Personally I love the " Veau Escalope Escalope de veau