Veal Cordon Bleu

I bought the other day some splendid veal cutlets, although I was not sure what I was going to do with them. Today, whilst in the office, it struck me: Cordon Bleu, something I have not made in a very long time. So, when we got home, I took the meat out of the fridge and started preparing it by patting it dry with some paper towels, then laying it on my glass cutting board

I got Gruyere cheese from the fridge (you can also use Provolone or Swiss cheese), and attempted to slice it very thinly, then laid the slices on the veal cutlets

On top of the cheese I put prosciutto slices

And then I rolled each of the cutlets

I dredged the rolls in all-purpose flour, then in a separate dish where I'd lightly beaten 2 large eggs , I placed the rolls in the egg wash

I coated the rolls evenly with herbs-mixed fine breadcrumbs

and fried them in vegetable oil, about 6-7 minutes per side, until evenly browned

I served them with chopped spinach and raw tomatoes

Observation: in hindsight, I should have used 2 slices of prosciutto, the meat lacked just a little bit of saltiness.

This can be equally tasty if you use chicken breast instead of veal.

Enjoy!