Veal Cordon Bleu



4 servings (serving size: 1 cutlet)

Recipe from

Oxmoor House

Nutritional Information

Calories 245
Caloriesfromfat 0.0 %
Fat 7 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.1 g
Carbohydrate 12.7 g
Fiber 0.5 g
Cholesterol 98 mg
Iron 0.0 mg
Sodium 489 mg
Calcium 0.0 mg


8 veal cutlets (about 1 pound)
1/2 teaspoon freshly ground black pepper
2 (3/4-ounce) slices fat-free Swiss cheese
1 (1-ounce) slice lean cooked ham
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons egg substitute
1/2 cup dry breadcrumbs
Cooking spray
1 tablespoon reduced-calorie margarine
Fresh parsley sprigs (optional)
Lemon slices (optional)


Preheat oven to 375°.

Place cutlets between 2 sheets of wax paper, and flatten to 1/8-inch thickness. Sprinkle 4 cutlets with pepper. Cut each cheese slice in half; place 1 half-slice in center of each peppered cutlet. Cut ham slice into 4 pieces; place evenly on top of cheese. Place remaining 4 cutlets over ham; pound edges to seal.

Dredge cutlets in flour. Dip in egg substitute; dredge in breadcrumbs. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add cutlets; cook 2 minutes on each side or until lightly browned.

Place cutlets in an 11- x 7-inch baking dish coated with cooking spray. Bake, uncovered, at 375° for 20 minutes. Garnish with parsley sprigs and lemon slices, if desired.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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