Cordon Bleu 2 Eggs
Salt and Fresh Pepper
1 tablespoon unsweetened whipped Cream
1/3 cup Flour
1 cup Bread Crumbs
4 boneless Veal Cutlets (Pork, Chicken, and Turkey can be substituted)
4 slices Black Forest Ham or other thinly sliced Ham
4 slices Gruyere or Emmentaler Cheese
1 tablespoon Butter
Vegetable Oil for frying
Mix the eggs. Add salt and fresh pepper to season. Fold in the
Pour the flour onto a plate. Likewise, add the bread crumbs to another plate.
Cut a piece of plastic wrap. Lightly brush the top side with oil. Wrap one of the veal cutlets in the plastic wrap. Pound the veal cutlet thin. Remove from the meat from the plastic wrap and season it with salt and pepper. Line half of the cutlet with one slice of ham and one slice of cheese. Fold the other half of the cutlet over the side with the cheese and ham, thereby enclosing the filling. Repeat with the remaining 3 cutlets.
Dip the filled cutlet in the flour, coating both sides. Shake gently to remove any excess flour. Dunk the cutlet in the eggs, coating both sides. Dip the cutlet in the bread crumbs, coating both sides. Repeat with the remaining 3 cutlets.
Heat the vegetable oil and butter in a frying pan. Fry each cutlet until golden brown on each side. Remove the cutlets from the oil and allow to sit on paper towels for a minute or two to remove excess oil. Serve immediately.
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