American Cordon Bleu

This was from a magazine pamphlet from the 1960s. Ordinarily, Swiss cheese would be used, as this April 2, 1959 article from the Spokane Daily Chronicle reminds us.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


American Cordon Bleu

8 veal cutlets
4 slices American Cheese
4 slices boiled ham
1 egg, slightly beaten
2 Tablespoons water
3/4 teaspoon salt
1 cup mashed potato flakes
4 tablespoons butter

Pound cutlets. Place 1 slice cheese and 1 slice ham on each cutlet. Cover with second cutlet and pound edges together. Secure with wooden toothpicks. In shallow bowl, combine egg, water and salt. Dip meat into egg mixture, then in dry potato flakes. Melt butter in large skillet. Brown meat over low to medium flame 8-10 minutes per side or until golden. Remove wooden picks and serve hot. Serves 4.

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