Veal Cordon Bleu Recipe

Name: Veal Cordon Bleu
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 4 veal cutlets (about 4 oz each), pounded to 1/4-inch thickness; 4 slices cooked ham (such as prosciutto cotto); 4 slices Swiss cheese (such as Emmental or Gruyère); 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs (preferably panko); Salt and freshly ground black pepper to taste; 4 tablespoons unsalted butter; 2 tablespoons vegetable oil; Lemon wedges for serving

Swiss · Main course · 37 min total

Veal Cordon Bleu recipe videos

A classic Swiss dish featuring tender veal cutlets wrapped around ham and Swiss cheese, breaded and pan-fried to golden perfection. This recipe simplifies the process for home cooks while delivering a crispy, cheesy interior.

25
min prep

12
min cook

4
servings

520
kcal/serving

Ingredients

4 veal cutlets (about 4 oz each), pounded to 1/4-inch thickness
4 slices cooked ham (such as prosciutto cotto)
4 slices Swiss cheese (such as Emmental or Gruyère)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko)
Salt and freshly ground black pepper to taste
4 tablespoons unsalted butter
2 tablespoons vegetable oil
Lemon wedges for serving

Instructions

Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.
Lay one slice of ham and one slice of cheese on each cutlet, leaving a small border. Roll up tightly from one short end, tucking in the sides as you go. Secure with toothpicks if needed.
Set up a breading station: flour in a shallow dish, beaten eggs in another, and breadcrumbs in a third. Season breadcrumbs with a pinch of salt and pepper.
Dredge each veal roll in flour, shaking off excess. Dip into egg, letting excess drip off, then coat evenly with breadcrumbs. Place on a plate and refrigerate for 10 minutes to set.
In a large skillet, heat butter and oil over medium-high heat until shimmering. Add veal rolls seam-side down (in batches if necessary) and cook until golden brown, about 3-4 minutes per side. Reduce heat if browning too quickly.
Transfer to a paper towel-lined plate to drain. Remove toothpicks. Serve immediately with lemon wedges.

Tips

Use a meat thermometer to ensure veal reaches 145°F for medium doneness.
Substitute chicken or turkey cutlets if veal is unavailable.
Leftovers can be reheated in a 350°F oven for 10 minutes to maintain crispiness.

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