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Veal Cordon Bleu


  • Preheat oven to 180°C fan forced (200°C normal).
  • Batten out the veal to an even thickness. Then put a slice of ham and cheese on top and wrap up.
  • Put seasoned flour in one bowl, the eggs beaten with milk in another, and the breadcrumbs in a third bowl.
  • Carefully coat the veal parcels well in flour, dip in the egg wash and then crumb.
  • Heat a thin layer of oil in a heavy-bottomed pan (that can go in the oven) and seal the veal parcels on each side. Then cook in the oven for about 4 mins, turning once. Drain well on kitchen paper towels.
  • At the same time, blanch the beans in plenty of lightly salted, boiling water until crisp-tender. Drain well.
  • Arrange the beans on individual plates, top with the veal parcels and serve with lemon wedges alongside.


  • 8 escalopes of veal
  • 8 slices ham
  • 8 slices gruyere cheese
  • plain flour
  • sea salt & freshly ground pepper
  • 2 eggs
  • ¼ cup milk
  • packet breadcrumbs
  • olive oil
  • 24 green beans, topped & tailed
  • 2 lemons, cut into wedges

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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