This elegant Veal Cordon Bleu features tender veal cutlets pounded thin and stuffed with savory lean ham and melted fat-free Swiss cheese. The exterior is coated in a light, crispy breading made with egg substitute and fine dry breadcrumbs, ensuring a satisfying crunch without excess calories. Baked rather than fried, this dish offers a lighter twist on the traditional classic while maintaining its rich, comforting flavor profile. It is an excellent choice for a sophisticated weeknight dinner or a special occasion meal. Pair it with roasted vegetables or a fresh green salad for a balanced, restaurant-quality experience at home.
Veal Cordon Bleu (5.5 Pts
Description
This elegant Veal Cordon Bleu features tender veal cutlets pounded thin and stuffed with savory lean ham and melted fat-free Swiss cheese. The exterior is coated in a light, crispy breading made with egg substitute and fine dry breadcrumbs, ensuring a satisfying crunch without excess calories. Baked rather than fried, this dish offers a lighter twist on the traditional classic while maintaining its rich, comforting flavor profile. It is an excellent choice for a sophisticated weeknight dinner or a special occasion meal. Pair it with roasted vegetables or a fresh green salad for a balanced, restaurant-quality experience at home.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC). Lightly coat a baking sheet with cooking spray.
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Place veal cutlets between two sheets of plastic wrap and pound lightly until thin and even in thickness.
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Season both sides of the veal cutlets with salt and freshly ground pepper.
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Layer one slice of lean ham and one slice of Swiss cheese on the top half of each veal cutlet.
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Fold the bottom half of the veal over the filling to enclose it. Secure with toothpicks if necessary.
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Set up a breading station: place flour in one shallow dish, egg substitute in another, and breadcrumbs in a third.
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Dredge each stuffed cutlet in flour, shaking off excess. Dip into the egg substitute, then coat thoroughly with breadcrumbs.
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Place breaded cutlets on the prepared baking sheet. Brush tops with melted reduced-calorie margarine.
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Bake for 20-25 minutes, or until the breading is golden brown and the internal temperature reaches 145ðF (63ðC).
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Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley and lemon slices.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 486.5kcal
- % Daily Value *
- Total Fat 21.4g33%
- Saturated Fat 8.7g44%
- Cholesterol 234.4mg79%
- Sodium 301.4mg13%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 0.4g2%
- Sugars 0.5g
- Protein 62.6g126%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To ensure even cooking, pound the veal to a uniform thickness of about 1/4 inch.
If using standard eggs instead of egg substitute, beat one large egg with a tablespoon of water.
For a crispier exterior, you can broil the cutlets for the last 2 minutes of cooking, but watch closely to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven to maintain texture.
Ensure the veal is fully cooked by checking that the juices run clear and the center is no longer pink.
