Asparagus Veal Cordon Bleu Food

ASPARAGUS CORDON BLEU

Steps:

• Preheat oven to 375 degrees. Prepare a baking dish by brushing with olive oil or spraying with cooking spray.
• Prepare an ice bath.
• Bring a small pot of water to a rolling boil. Add approximately 1 tablespoon of salt.
• Drop the asparagus into the salted water, working in batches if necessary. Cook 10-15 seconds or until asparagus turns bright green. Remove and immediately drop into the ice bath.
• Let cool thoroughly then pat dry with paper towels or a clean kitchen towel.
• Divide the asparagus into eight even bundles.
• Wrap each in the prosciutto and place in the prepared baking dish.
• Season bundles with freshly ground black pepper.
• Top with grated cheese.
• Combine butter and panko in a small bowl. Sprinkle over the top of the cheese.
• Bake for 20 minutes or until cheese is melted and breadcrumbs are browned.
• Sprinkle with chopped fresh parsley and serve immediately.

VEAL CORDON BLEU

Steps:

• Tenderize Veal.
• Lay 1 cutlet down place 2 pieces of cheese next to each other on cutlet.
• Top with prosciutto.
• Place other 2 pieces of cheese.
• Place other cutlet on top.
• Cut in half between cheese slices.
• Put toothpicks through the ends to hold it together.
• Heat oil in a skillet over medium high heat.
• When hot place garlic in pan and sauté.
• Then add the wine and lemon juice.
• Bring the heat back up till wine is boiling.
• Cook veal on each side for about 2 minutes.
• When veal is done put butter in sauce and let sauce thicken a little.
• Spoon sauce over cutlets on plate.

ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
• Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
• Prepare stuffing mix as directed on package; set aside.
• In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
• Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
• Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
• Bake for 40 minutes, or until the chicken is browned and juices run clear.
• Meanwhile, prepare the sauce that will accompany this delicious dish.
• White Wine Sauce:.
• Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
• Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).

VEAL CORDON BLEU

Steps:

• If using veal round steak, cut into 4 serving pieces.
• Pound meat until 1/4 inch thick.
• Place a slice of ham and cheese on each piece of meat.
• Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
• Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
• Dip rolls into egg, then roll in bread crumbs.
• Melt shortening in large skillet; brown rolls, about 5 minutes.
• Reduce heat and add water.
• Cover; simmer 45 minutes or until tender.
• Remove cover last 2 or 3 minutes to crisp rolls slightly.

ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS

Steps:

• Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
• Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
• Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.

BAVARIAN VEAL WITH ASPARAGUS

Steps:

• Oven at 325ºF.
• Fresh Asparagus should be cleaned and cut into 1-inch pieces.
• In a Dutch oven brown the veal in hot oil.
• Add onion and carrots.
• Cook until onion is transparent. Stir in parsley.
• Mix lemon juice, broth, flour and seasonings until well-blended.
• Pour over meat.
• Cover and bake 1 1/2 hours or until meat is tender.
• Add more broth if needed.
• Cook asparagus until tender-crisp.
• Stir into veal and serve immediately.

VEAL CORDON BLEU

Steps:

• If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.
• Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets' outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.
• Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.
• Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.
• Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.

VEAL CORDON BLEU

Steps:

• Cut eat large veal steak in half, pound out each piece of veal very thinly.
• Trim edges to form oval shape.
• You will need to pieces of veal the same size.
• Put a piece of ham, then a slice of cheese on each of four slices of veal, making sure filling comes within 1cm of edge of veal all around.
• Top with remaining veal slices, pressing edges of veal together firmly.
• Coat very lightly with floured seasoned with salt and pepper.
• Fip into combined eggs and milk, then into breadcrumbs, pressing crumbs on firmly. repeat until all veal steaks are coated.
• Heat butter and oil in large frying pan.
• Add veal steaks, cook gently on both sides until golden brown.
• Allow approx 6 minutes each side.

VEAL CORDON BLEU

Steps:

• Place a slice of cheese and prociutto on top of each scallop.
• Then top with another scallop to make a sandwich.
• Insert toothpicks as needed.
• Dredge veal with flour, dip in beaten eggs, and then in bread crumbs.
• In a large nonstick skillet melt the butter.
• Saute' veal packets in butter until golden brown on both sides.
• Remove toothpicks.