Breaded Veal Scallops (Veau Cordon Bleu)

“Posted for ZWT7- Switzerland. Found on Note: Must be chilled for 1 hour prior to cooking.”
4 cordon bleu

Ingredients Nutrition

  • 4 veal scallops, cut about 3/8 inch thick and pounded 1/4 inch thick (about 4 oz. each, each should measure 6" x 4-inch before pounding)
  • 2 eggs, lightly beaten with 2 Tblsp. milk
  • 12 cup flour
  • 14 lb imported swiss cheese, cut in 4 strips, each 3-inch long, 1-inch wide and 1/4-inch thick
  • 4 slices boiled ham, each 3-inch sq. and 1/8-inch thick
  • 1 cup fine dry breadcrumb
  • 4 tablespoons butter
  • 1 cup vegetable oil
  • 4 thin lemon slices
  • paprika


  1. With a pastry brush, coat one side of each veal scallop lightly with the egg-and-milk mixture and sprinkle with a light dusting of flour. Wrap each strip of cheese in a slice of ham and place it lengthwise in the center of the coated side of a scallop.
  2. Fold the scallop in half lengthwise to make a 6-inch long packet enclosing the ham and cheese completely, and press the edges firmly together to seal them tightly. One at a time, coat the scallops with the remaining flour and shake them free of any excess.
  3. Then dip them first in the remaining egg-and-milk mixture and then in the bread crumbs, making sure each scallop is thoroughly coated with crumbs. Set the scallops side by side on a plate or wax paper and refrigerate for at least 1 hour.
  4. In a heavy 12-inch skillet, melt the butter with the oil over moderate heat until the foam subsides and the fat colors lightly. Add the scallops, turning them occasionally with tongs or a slotted spoon, and fry for 15 to 20 minutes, or until they are golden brown and crisp on both sides.
  5. Drain on paper towels and serve at once from a heated platter. Top each scallop with a slice of lemon sprinkled lightly with paprika.

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