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Veal Cordon Bleu with White Wine Sauce
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Mary Jo Tye
| Veal Cordon Bleu 4 2½-ounce thin slices of veal, or veal cutlets, or chicken breast | |
| 4--2 1/2 ounce | veal cutlets |
| 4 2-ounce slices | swiss or mozzarella cheese |
| 2 1-ounce slices | prosciutto ham or good smoked ham |
| flour | |
| egg | |
| milk | |
| egg-milk mixture (1 egg and small amount of milk) | |
| bread crumbs | |
| 2 tablespoons | butter |
| Mushroom Wine Sauce | |
| 2 tablespoons | butter |
| 2 tablespoons | flour |
| 1 cup | rich chicken stock |
| ½ cup | dry white wine |
| ½ teaspoon | tarragon |
| salt and pepper to taste | |
| ¼ pound | fresh mushrooms, sliced and sautéed in butter for five minutes |
| ½ cup | half & half |
| 1 egg yolk Veal Cordon Bleu: Layer veal, cheese and ham as follows: | |
| 1 slice | veal |
| 1 slice | cheese |
| 1 slice | ham |
| 1 slice | cheese |
| 1 slice | veal |
Press layers of veal, ham, and cheese together or hold with tooth picks. Dip in flour and egg-milk mixture, and bread crumbs. Sauté in butter until brown on one side only. Turn over and bake in 300?F oven for 15 minutes or until golden brown. Serve plain or with Mushroom Wine Sauce.
Serves 2.
Mushroom Wine Sauce: Melt butter in sauce pan and add flour, cook without browning, stirring constantly for several minutes. Slowly add stock, wine and spices. Simmer several minutes and add mushrooms, then simmer for 5 minutes. Remove from heat and stir in cream mixed with egg yolk and cook, stirring until heated through. DO NOT LET BOIL. May be made a day ahead of time and reheated.
This mouth-watering dish comes from Mary Jo Tye.
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