Thursday,16 August, 2018
Current issue | Issue 1269, (5 - 11 November 2015)
Thursday,16 August, 2018
Issue 1269, (5 - 11 November 2015)

Ahram Weekly

Sufra Dayma: Veal cordon bleu 

Al-Ahram Weekly

Serves 2-4

8 flat veal steaks, trimmed (evenly sized)
4 slices Gouda or Edam cheese (thinly sliced, cut to fit steak size)
4 slices cold cuts (thinly sliced)
1 egg
1/4 cup milk
Plain flour (for dusting)
Dry breadcrumbs (for coating)
1/4 cup sunflower oil
25 gm butter
Salt + pepper + 7 spices

Season all eight steaks, on both sides, with a sprinkle of seasoning.  Season an adequate amount of flour; for dusting steaks, with a pinch of same.  Top four steaks with a cold cut slice and a slice of cheese; slightly smaller than steaks, then cover with another piece of veal.  Press firmly to seal two steaks together; without filling showing at edges.  Gently dust prepared steaks lightly with seasoned flour; shaking off any excess.  Combine milk and egg.  Beat by means of a fork to blend well.  Dip both sides of floured steaks into egg mixture.  Coat with crumbs, pressing firmly to ensure edges are well sealed.  Transfer prepared veal steaks to a flat plate; in one layer.  Refrigerate for at least 30 minutes.  Heat a wide frying skillet on high.  Add oil then butter and lower heat to medium.  Add cordon bleu steaks at one time; in one layer, gently, and fry to golden each on both sides; (approximately 3 minutes; each side).  Remove gently to drain on paper towels.  Serve hot with French fries and sautéed vegetables.

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