Veal Cordon Bleu
- 8 pieces of Veal
- Box of Parmesan Crumbs
- 1 Egg
- 200g Shredded Cheese
- 250g Bacon Eyes
- Butter for frying
Lay the veal out flat on a board and place a piece of bacon on one side of the veal and about 25g of cheese on top.
Fold the other half of the veal over and seal ends using toothpicks. Continue doing the same with the rest of the veal.
Crack the egg into a bowl and mix. In another bowl, pour about a third of the box of parmesan crumbs.
Dip the veal pieces into the egg mix then into the crumbs to coat.
In a frypan, melt a decent amount of butter and cook the veal over a low heat, turning several times until cooked (Approx 10 mins).
Be careful when eating as the cheese may still be hot!