Recipe for Veal Roll-Ups Cordon Bleu
Veal Dishes


    Veal Roll-Ups Cordon Bleu

    1 1/2 pounds veal cutlets, boned and skinned
    4 boiled ham slices
    4 slices processed Swiss cheese
    Wooden picks
    1 egg, slightly beaten
    1/2 cup milk
    1 cup fine, dry bread crumbs
    1 can cream of mushroom soup
    2 tablespoons dry white wine

    Cut veal into 8 pieces. Pound each to 1/8-inch thickness. Top each piece with ham slice. Roll meat around cheese. Secure with wooden picks. Mix egg with 2 tablespoons milk. Dip rolls in egg mixture, then in crumbs. Place seam side down in 13 x 9-inch baking dish.

    Combine soup, wine and remaining milk. Heat to boiling. Pour around meat. Cover with foil. Bake at 350 degrees F for 1 hour.

    Uncover. Sprinkle with paprika. Bake 10 minutes more.

    This is great with rice.