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Veal Roll-Ups Cordon Bleu
1 1/2 pounds veal cutlets, boned and skinned
4 boiled ham slices
4 slices processed Swiss cheese
1 egg, slightly beaten
1/2 cup milk
1 cup fine, dry bread crumbs
1 can cream of mushroom soup
2 tablespoons dry white wine
Cut veal into 8 pieces. Pound each to 1/8-inch thickness.
Top each piece with ham slice.
Roll meat around cheese.
Secure with wooden picks.
Mix egg with 2 tablespoons milk. Dip rolls into egg mixture, then into crumbs.
Place seam side down in 13 x 9-inch baking dish.
Combine soup, wine and remaining milk. Heat to boiling.
Pour around meat.
Cover with foil.
Bake at 350 degrees F for 1 hour.
Uncover. Sprinkle with paprika.
Bake for 10 minutes more.
This is great with rice.
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