Main Meals · Recipes

Veal Cordon Bleu

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Veal Cordon Bleu

A colleague recounted his recent visit to a restaurant today, where he dined on a similar dish to this one. Of course I couldn’t resist recreating it. A delish dish that I will definitely make again.

Equipment required

1 medium fry pan
1 medium oven tray

Shopping list for 1 person

1 escalope of veal, mine was 120g
2 slices parma ham
20g of Brie
A few drops of truffle oil
1 egg
Sprinkle of corn flour
Sprinkle of gluten free bread crumbs
Pinch of salt
Vege oil

Method to the madness

Turn the oven to 200C

Bash out the escalope until you have a uniformly thin piece of meat

On one half of the escalope place the Parma ham and the Brie, sliced thinly, drop a few drops of truffle oil onto the cheese

Fold the other half of the meat over the ham and Brie and press the meat firmly together

Whisk an egg in a bowl with some salt, pour out some crumbs onto a plate

Dust the veal with corn flour, dip into the egg and then into the crumb

Ensure you cover the veal well with the crumb, pressing together the veal

Place veal in fridge for at least 10 mins

Put some vege oil in the pan and heat to a high heat

Cook the veal in the oil until browned on both sides, about 2 mins each side

Place the veal in the oven and finish off for about 5 mins, depending on thickness of the meat

Serve alongside your favourite low carb side. ENJOY!

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