Veal cordon bleu
John Torode's take on this French classic - ham and comté cheese wrapped in a breaded veal fillet with garlic butter
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins plus chilling
- To make the garlic herb butter, put everything in a bowl, add some seasoning and mix together with a fork.
- Divide the butter into four and roll each piece in greaseproof paper to form a flat torpedo shape. Chill for 30 minutes.
- Heat the oven to 180C/fan 160C/gas 4. Put the four veal escalopes between sheets of clingfilm and bash gently with a rolling pin to get thin, flat pieces of meat.
- Put the escalopes onto a board, rough side up, and season with pepper. Lay a slice of ham over and trim so it fits inside the veal then top with a slice of cheese. Unwrap the garlic butter and put in the centre of the cheese and flatten a little. Now fold the escalopes over with the filling sealed inside between two layers of meat. Press down the edges to seal the meat together.
- Put the breadcrumbs, flour and beaten eggs into separate shallow dishes. Dip each parcel into the flour, then egg, then the breadcrumbs, making sure at each stage the meat is well coated. Chill for 30 minutes.
- Heat 2cm oil in a large non-stick pan. Add the veal and fry, turning once, until golden brown all over (about 2-3 minutes per side). Transfer to the oven for 10 minutes then drain onto kitchen paper. Serve with mash.
SPECIALIST INGREDIENTS
Look for high-welfare British veal when buying. Good butchers and larger supermarkets sell it, or buy online at farmison.com. Comté is a French cow's milk cheese, which is similar in style to gruyère and has a lovely melting texture. The first comté cheeses are sold at the beginning of the year, after ageing in storage.
PER SERVING
764 kcalories, protein 55.5g, carbohydrate 41g, fat 42 g, saturated fat 21g, fibre 1.7g, salt 2.5 g
Recipe from olive magazine, March 2012.
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Ingredients
- 4 veal escalopes, approximately 150g each
- 4 slices thick-cut ham
- 4 slices comté
- 50g plain flour
- 2 eggs , beaten
- 175g natural breadcrumbs
- vegetable oil , for frying
- mashed potato , to serve
GARLIC HERB BUTTER
- 100g unsalted butter , softened
- flat-leaf parsley , chopped to make 3 tbsp
- chives , chopped to make 3 tbsp
- tarragon leaves, chopped to make 1 tsp
- 2 garlic cloves , peeled and crushed
- ¾ tsp English mustard
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Baking your spuds makes a really fluffy mash but if you can't wait that long, boil them while the garlic cooks
3
ratings
61
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins plus chilling
Ingredients
- 4 veal escalopes, approximately 150g each
- 4 slices thick-cut ham
- 4 slices comté
- 50g plain flour
- 2 eggs , beaten
- 175g natural breadcrumbs
- vegetable oil , for frying
- mashed potato , to serve
GARLIC HERB BUTTER
- 100g unsalted butter , softened
- flat-leaf parsley , chopped to make 3 tbsp
- chives , chopped to make 3 tbsp
- tarragon leaves, chopped to make 1 tsp
- 2 garlic cloves , peeled and crushed
- ¾ tsp English mustard
PER SERVING
764 kcalories, protein 55.5g, carbohydrate 41g, fat 42 g, saturated fat 21g, fibre 1.7g, salt 2.5 g
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24 October 2012
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13 March 2013
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