Name: Veal Cordon Bleu
Cook time: 25 min
Total time: 2 hr
Yield: Makes 4 servings
Ingredients: 8 (1/8-inch-thick) veal cutlets (also called scaloppine; all the same size, about 2 1/2 oz each); 1 (1/2-lb) piece Gruyère; 4 (1/8-inch-thick) slices baked ham such as Virginia; 1 cup plain dry bread crumbs; 2 teaspoons salt; 3/4 teaspoon black pepper; 3/4 cup all-purpose flour; 2 large eggs; 2 tablespoons unsalted butter; 2 tablespoons olive oil; Garnish: lemon wedges; fresh parsley sprigs; a meat pounder; a cheese plane

As its name implies, this dish was once thought to be worthy of a blue ribbon. Over the years, however, in its overly meaty interpretation at numerous hotel restaurants and wedding receptions, it lost some of its original delicacy. Here, we make the veal and the layers of cheese and ham much thinner, which results in a truly refined version that's not too heavy — and that's equally suitable for dinner parties and simple family suppers.

Cooks' note:

Chilling coated cutlets helps the coating to adhere when cooking.

Recipe notes

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