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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
  • Wooden picks
  • 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
  • Paprika


  1. Cut veal into 8 pieces. Pound each to 1/8-inch thickness.
  2. Top each piece with ham slice.
  3. Roll meat around cheese.
  4. Secure with wooden picks.
  5. Mix egg with 2 tablespoons milk. Dip rolls into egg mixture, then into crumbs.
  6. Place seam side down in 13 x 9-inch baking dish.
  7. Combine soup, wine and remaining milk. Heat to boiling.
  8. Pour around meat.
  9. Cover with foil.
  10. Bake at 350 degrees F for 1 hour.
  11. Uncover. Sprinkle with paprika.
  12. Bake for 10 minutes more.

This is great with rice.

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