VEAL SUPREME
An old recipe my mom made for us as kids. She also made it for special occasions. I grew up loving this recipe and still enjoy making it for my family. Comfort food and so easy!
Provided by KAS in MN
Categories Rice
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and celery.
- Put onions and celery in a bowl, set aside.
- Brown meat.
- Add all ingredients together, rice and water last.
- Bake uncovered in 350 degree oven for 1 1/2 hours.
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.
SWISS VEAL SUPREME (ESCALOPE DE VEAU CORDON BLEU)
Went through some of my mom's cookbook collection. This was adapted from BH&G Meal with a Foreign Flair published in 1963!
Provided by JackieOhNo
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut veal in 8 pieces; pound very thin, about 1/8-inch thick. Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices). Top with remaining veal slices and press edges together to seal. Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
- Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
- Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.
Nutrition Facts : Calories 456.2, Fat 22.5, SaturatedFat 11.5, Cholesterol 172.1, Sodium 417.5, Carbohydrate 32.2, Fiber 1.6, Sugar 1.8, Protein 29.4
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