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Veal Cordon Bleu with Cumberland sauce


  • Preheat oven to 220°C.
  • Place the red currant jelly, lemon and orange zest and juice in a small heavy-bottomed pot and gently melt. Then add the port and gently simmer for 3 mins, before stirring in the Grand Marnier. Taste for seasoning and set aside.
  • Place a slice of prosciutto and cheese on each veal escalope. Then fold up and dust with flour.
  • Heat a little oil and butter in a large pan (that can go into the oven) until foaming. Then brown the veal on both sides, seam up first, before cooking in the oven for 5-6 mins until firmish when pressed.
  • Place the veal parcels on individual plates with a little of the cooking juices spooned on top with a sprinkling of parsley and serve with the Cumberland sauce on the side.


  • 250 gm red currant jelly
  • grated rind & juice of 1 lemon
  • grated rind & juice of 1 orange
  • 100 ml port
  • 1 tbsp Grand Marnier (or any orange liqueur)
  • 8 slices prosciutto
  • 8 slices tasty cheese
  • 8 escalopes of veal, battened out
  • plain flour
  • olive oil
  • a good knob of butter
  • 2 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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