Veal roll-ups cordon bleu
Instructions:
- 1 1/2 pounds veal cutlets, boned and skinned
- 1 can cream of mushroom soup
- 1 cup fine, dry bread crumbs
- 1 egg, slightly beaten
- 1/2 cup milk
- 2 tablespoons dry white wine
- 4 boiled ham slices
- 4 slices processed Swiss cheese
- Paprika
- Wooden picks.
- Cut veal into 8 pieces. Pound each to 1/8-inch thickness.
- Top each piece with ham slice.
- Roll meat around cheese. Secure with wooden picks.
- Mix egg with 2 tablespoons milk.
- Dip rolls in egg mixture, then in crumbs.
- Place seam side down in 13 x 9-inch baking dish.
- Combine soup, wine and remaining milk. Heat to boiling.
- Pour around meat. Cover with foil.
- Bake at 350 degrees F for 1 hour.
- Uncover. Sprinkle with paprika.
- Bake 10 minutes more.
- Enjoy Veal roll-ups cordon bleu!