Veal Cordon Bleau




  • 12 veal scallops (about 1-1/2 lbs), pounded very thin
  • Salt and Cajun Chef Cayenne Pepper to taste
  • 6 thin slices boiled ham
  • 6 thin slices Swiss or Gruyere cheese
  • 1 egg beaten with 1 Tbsp water
  • 1/2 cup all-purpose flour
  • 1/2 cup dry bread crumbs
  • 4 Tbsp butter
  • 1 Tbsp vegetable oil
  • Paprika (optional) 


Season the veal with salt and cayenne. Put a slice of ham on six of the veal scallops. Top the ham with a slice of cheese, then top each with the remaining veal. Gently lb the edges of the veal packets together to seal them. Dip each packet in the egg mixture, then dredge them in the flour, then in the bread crumbs, tapping off any excess. Heat the butter and oil in a large nonstick skillet over medium-high heat. Pan-fry the packets, two or three at a time, for two to three minutes on each side, or until they are golden brown. Sprinkle with a little paprika if you desire and a little salt and cayenne. Serve warm. Serves 6.

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