Escalope de Veau Cordon Bleu    No. 700                Yields 6 Servings
 
      2 Large     Veal Cutlets               1           Egg, Beaten slightly
                  Clarified Butter           3 tsp       Milk
      6 Slices    Swiss Cheese               2 tsp       Peanut Oil
      6 Slices    Prosciutto               3/4 Cup       Dry Bread Crumbs
                  Breading:
 
 Pound the veal cutlets and slice into 3 inch squares.
 Saute on both sides in clarified butter until barely frizzled.
 Remove from the pain and drain on paper toweling.
 Place one slice of prosciutto on each of half of the veal scallops.
 Place one slice of swiss cheese on top of each slice of prosciutto.
 Cover with the remaining veal scallops, making a “sandwich”.
 In a separate bowl, combine the egg, milk and oil for the breading.
 Stir these ingredients together with 10 or 12 quick strokes.
 Do not let the egg get bubbly.
 Place the bread crumbs in another bowl.
 Dip each veal “sandwich” in flour and toss lightly from hand to hand to remove
 the excess.
 Slide the “sandwich” into the egg mixture, making sure the entire surface is
 coated.
 Remove and allow excess to drip off.
 Place the “sandwich” in the bread crumbs and coat thoroughly.
 Pat off any excess and place the “sandwich” on a rack to air dry for at least
 20 minutes.
 DO NOT CHILL BEFORE FRYING!
 Saute the veal scallops in clarified butter, about 3 minutes per side, until
 golden brown.
 Serve warm.

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