Veal Cordon Bleu
(Percentage of daily recommendation)
|Calorie||962 kcal||(46 %)|
|Protein||51.35 g||(52 %)|
|Fat||51.64 g||(45 %)|
|Carbohydrates||78.5 g||(52 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.09 g||(14 %)|
|Vitamin A||156.75 mg||(19,594 %)|
|Vitamin D||1.27 μg||(6 %)|
|Vitamin E||6.32 mg||(53 %)|
|Vitamin B₁||0.75 mg||(75 %)|
|Vitamin B₂||0.75 mg||(68 %)|
|Niacin||21.29 mg||(177 %)|
|Vitamin B₆||0.65 mg||(46 %)|
|Folate||112.53 μg||(38 %)|
|Pantothenic acid||1.31 mg||(22 %)|
|Biotin||2.21 μg||(5 %)|
|Vitamin B₁₂||2.21 μg||(74 %)|
|Vitamin C||33.28 mg||(35 %)|
|Potassium||1,334.68 mg||(33 %)|
|Calcium||441.46 mg||(44 %)|
|Magnesium||79.95 mg||(27 %)|
|Iron||5.4 mg||(36 %)|
|Iodine||27.45 μg||(14 %)|
|Zinc||5.09 mg||(64 %)|
|Saturated fatty acids||14.87 g|
Scrub the potatoes then steam for about 30 minutes. Peel and let cool.
Layer two sheets of plastic wrap together then brush with a little oil. Working with one veal cutlet at a time, place between oiled plastic wrap and gently pound with a meat mallet to flatten. Top with cheese then ham. Fold in half and lightly press the edges to seal. Season with salt and pepper.
Place the flour in a shallow dish. Beat the eggs with the lemon zest and place in a separate shallow dish. Place breadcrumbs in a third shallow dish.
Dip the stuffed veal cutlets in flour, egg mixture then breadcrumbs, pressing to coat.
Heat 4-5 tablespoons oil in a wide pan over medium heat. Fry filled cutlets until golden brown, about 3-4 minutes on each side.
Cut the potatoes into slices. Fry in remaining oil for about 5 minutes in a nonstick frying pan until light golden brown. Peel the onion and cut into thin strips. Rinse scallions and cut into rings. Add onion and scallions to the potatoes and season with salt and pepper. Fry for about 5 minutes.
Let veal drain on paper towels.
Serve with the potatoes, and cranberries and lemon wedge if desired.