Veal Cordon Blue
As the name implies, this dish was once thought to be worthy of a blue ribbon.
- If veal schnitzel is not available, soak beef schnitzel in milk until it loses some of its colour.
- If thicker than 5mm, pound schnitzels between 2 sheets of plastic wrap with a rolling pin. Cut into 8 even, equal pieces.
- Shave enough cheese to make a double layer for 4 pieces of schnitzel.
- Pat dry 2 pieces of schnitzel of the same shape. Arrange 1 piece on a chopping board.
- Top with a slice of ham trimming it 5mm smaller than the schnitzel. Arrange a double layer of cheese on the ham and top with second piece of schnitzel.
- Lightly pound the 5mm border around the edges to seal and make a "sandwich". Make 3 more sandwiches with the remaining ingredients.
- Combine the breadcrumbs and salt and pepper to taste in a shallow dish.
- Combine flour, salt and pepper in another dish. Whisk eggs and season.
- Dredge 1 veal sandwich lightly in flour, shaking off the excess, dip in the egg to coat, then dredge in breadcrumbs.
- Pat to help them stick. Repeat with remaining sandwiches.
- Place sandwiches on a rack on a baking tray. Chill, uncovered, for 1 hour.
- Return to room temperature before cooking.
- Heat butter and oil in a large, heavy frying pan over medium-high heat, until foam subsides.
- Cook sandwiches - in batches if required - for about 2 minutes each side, until golden.
- Great served with lemon wedges.