Veal Steak Cordon Bleu

Lightly pound veal steaks, season with pepper and season with salt, spread a thin layer of tomato ketchup on one side. Cover each cheese slice with a slice of ham and place between two meat slices (ketchup side inside), hold together with roulade skewers.

Coat the steaks in flour, beaten egg and breadcrumbs, fry in hot fat on both sides until golden brown. Serve with lemon wedges with boiled potatoes and cauliflower or possibly peas and carrots.

In thicker veal steaks cut a pocket from one long side and carefully put the cheese-ham stuffing.

History of the recipe

This cheese-ham cutlet is so famous that several countries are fighting for the honor of having put it in the frying pan in the beginning. It probably saw the light of day as “Swiss cheese schnitzel.” Its current name it might have kept on a cook art competition. “Cordon bleu” means “blue ribbon,” in the sense of ribbon of order. It once belonged to the French Order of the Knights of the Holy Spirit, which was awarded not only to brave men: Louis Xv. Louis Xv of France awarded it to the cook of his mistress, the famous and notorious Countess Dubarry.

Since then, a cook who learned next to a chef is called cordon bleu – but so is an exceptionally successful dish. “Blue ribbon” is also the name of the international award for the fastest atlantic

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