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Escalope de Veau Cordon Bleu No. 700 Yields 6 Servings
2 Large Veal Cutlets 1 Egg, Beaten slightly
Clarified Butter 3 tsp Milk
6 Slices Swiss Cheese 2 tsp Peanut Oil
6 Slices Prosciutto 3/4 Cup Dry Bread Crumbs
Breading:
Pound the veal cutlets and slice into 3 inch squares.
Saute on both sides in clarified butter until barely frizzled.
Remove from the pain and drain on paper toweling.
Place one slice of prosciutto on each of half of the veal scallops.
Place one slice of swiss cheese on top of each slice of prosciutto.
Cover with the remaining veal scallops, making a "sandwich".
In a separate bowl, combine the egg, milk and oil for the breading.
Stir these ingredients together with 10 or 12 quick strokes.
Do not let the egg get bubbly.
Place the bread crumbs in another bowl.
Dip each veal "sandwich" in flour and toss lightly from hand to hand to remove
the excess.
Slide the "sandwich" into the egg mixture, making sure the entire surface is
coated.
Remove and allow excess to drip off.
Place the "sandwich" in the bread crumbs and coat thoroughly.
Pat off any excess and place the "sandwich" on a rack to air dry for at least
20 minutes.
DO NOT CHILL BEFORE FRYING!
Saute the veal scallops in clarified butter, about 3 minutes per side, until
golden brown.
Serve warm.
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