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Veal Cordon Bleu

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“This is so good! I love ordering veal dishes at French restaraunts and decided to try making this myself. I was surprised that it isn't that hard. I found this recipe in a 1973 Betty Crocker cookbook. Prep and cook times approximate. Note: If you don't have a wooden mallet, the edge of a plate can be used to pound meat.”
1hr 30mins

Ingredients Nutrition

  • 4 boneless veal cutlets (about 4 ounces each) or 1 lb veal round steak, 1/2 inch thick
  • 4 slices ham, thin,boiled or cooked
  • 4 slices swiss cheese, thin
  • 2 tablespoons flour
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon allspice
  • 1 egg, slightly beaten
  • 12 cup dry breadcrumbs
  • 3 tablespoons shortening
  • 2 tablespoons water


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

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