17 - 23 October 2002 Issue No. 608 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Veal Cordon Bleu

By Moushira Abdel-Malek

---

Ingredients:

8 small veal steaks
4 slices smoked beef
4 slices Gruyère cheese
plain flour
2 eggs (lightly beaten)
1/4 cup milk
1 tbsp. grated lemon rind
2 cups bread crumbs
60 gms. butter + 1/4 cup oil
Salt + pepper

Method:

Trim veal of any membrane that could cause veal to curl up during cooking. Use a meat mallet to pound veal thinly and trim edges neatly, unifying size and shape. Place a slice of beef and cheese over 4 of the steaks. Filling should come to within one cm. of the edge of steaks. Cover with remaining steaks. Press edges firmly together. Dust steaks lightly with flour, then dip in combined eggs, milk, lemon rind, salt and pepper. Coat with bread crumbs, pressing then firmly. Heat butter and oil in large frying pan. Add steaks. Cook over medium heat for about 3 minutes on each side or until golden browned. Drain on absorbent paper. Serve with French fries and a salad.

Send a letter to the Editor Recommend this page

Egypt | Region | International | Economy | Opinion | Letters | Culture Features | Living | Heritage | Travel | Sports | Profile | People | Time Out | Chronicles | Cartoons | Crossword

ARCHIVES Letter from the Editor Editorial Board Subscription Advertise!

WEEKLY ONLINE: weekly.ahram.org.eg Updated every Saturday at 11.00 GMT, 2pm local time weeklyweb@ahram.org.eg

Al-Ahram Organisation