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Veal Cordon Bleu with parmesan smashed corn


  • Preheat oven to 180°C fan forced (200°C normal).
  • Lightly batten out the veal escalopes on a work bench. Then place the ham and gruyere in the centre. Roll up and flatten with your palm.
  • Place flour in one large bowl, the egg beaten with milk in another and the crumbs in a third bowl. Then carefully flour the parcels, dip in the egg wash and crumb well. (If needed, repeat the process.)
  • Heat a layer of oil in a large non-stick pan (that can go into the oven) and fry the parcels over a medium heat on one side, in 2 batches. Then turn over and finish the cooking process in the oven.
  • At the same time, melt the butter in a large heavy-bottomed pan and gently cook the corn with seasonings, Tabasco and the cream to warm through, continually stirring.
  • Then add the spring onions with the parmesan. Mix in well and taste for seasoning.
  • To serve, mound the corn on individual plates and top with the veal parcels and a sprinkling of parsley.



  • 4 escalopes of veal
  • 4 slices good quality ham
  • finely sliced gruyere cheese
  • plain flour
  • 1 large egg
  • ½ cup milk
  • Panko crumbs
  • olive oil
  • a good dollop of butter
  • kernels from 4 corn cobs
  • sea salt & freshly ground pepper
  • 1-2 drops Tabasco
  • a good slurp of cream
  • 3 spring (green) onions, finely chopped
  • 2 tbsp freshly grated parmesan
  • 2 tbsp chopped Italian (flat leaf) 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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