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Veal Cordon Bleu

Veal Cordon Bleu

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 1 cutlet)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 0.0%
  • Fat: 7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.1g
  • Carbohydrate: 12.7g
  • Fiber: 0.5g
  • Cholesterol: 98mg
  • Iron: 0.0mg
  • Sodium: 489mg
  • Calcium: 0.0mg

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Veal Cordon Bleu Recipe