Veal Cordon Bleu Recipe

• 8 small veal steaks or schnitzels
• 4 slices of ham
• 4 slices of Gruyère cheese
• 1 cup of plain white flour
• 2 eggs
• 4 cups of fine dry breadcrumbs
• grated rind or zest of one lemon (optional)
• 4 tablespoons olive oil
• 40 to 60 grams / 1 to 2 oz of butter
• salt and pepper to taste

Trim the veal steaks of any sinew or fat. Using a meat mallet or rolling pin gently pound the steaks evenly and thinly. Place a slice of ham and a slice of cheese between two pieces of steak and trim neatly, pressing the edges firmly together to form nice square parcels. Place the flour into a shallow dish. Beat the eggs together lightly and pour into another shallow dish. Mix together the breadcrumbs with lemon rind and salt and pepper. Pass one steak parcel through the flour, through the beaten eggs and finally coat the parcel in the breadcrumb mixture. Repeat with the remaining meat parcels.

Heat a large frying pan, melt the butter and oil. Add the steaks to the pan and cook over a medium heat on each side for about 3 minutes or until golden. Drain on absorbent paper and serve immediately with a fresh green salad or seasonal vegetables.

(Serves 4)