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Veal or Chicken Cordon Bleu
From Dorothy McNett's recipes at www.dorothymcnett.com. Use boneless veal cutlets or boneless chicken breasts. You will need 2 pieces for each serving, each about 3-4 inches square. The name "cordon bleu" was originally used as a reward (blue ribbon) given to women chefs of distinction, and now is generally used to identify this dish made with veal or chicken. Dish vs. dish! Do you suppose this is how the term to describe a good looking woman began...what a dish! She gets a blue ribbon.
6-8 veal cutlets, or boneless chicken half breasts
Gently pound the cutlets to an even thickness, shaping them into portions about 3-4 inches in size. Place the sliced ham or prosciutto on half of the slices, and top with a similar slice of cheese, leaving about 1/4 inch edge on the meat slices. Gently pat together, sealing the edges as much as possible by pressing them together tightly. In a bowl, whisk together the flour, salt, pepper and paprika. In another bowl, whisk the eggs, milk, and olive oil. In another bowl place the bread crumbs. Take one of the cutlet bundles and coat with the flour, patting so that any excess will fall off. Slide the flour coated cutlet into the egg mixture, making sure it is totally covered. Then coat with the bread crumbs. Place on a rack as you finish each one. If you have time, refrigerate for about 20-30 minutes as it will help to firm up the coating. Heat saute pan, adding enough butter or oil to coat the bottom. Gently saute cutlets until golden on each side, about 3-4 minutes each side. Serve with lemon slices and or capers.
Recipe created 2003-02-09.