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Veal Cordon Bleu (5.5 Pts

Veal Cordon Bleu (5.5 PTS recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 486.5
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
  • 8 ounces veal cutlets, pounded thin
  • 1/2 teaspoon freshly ground black pepper
  • 2 slices fat-free Swiss cheese (about 3/4 oz per slice)
  • 1 slice lean cooked ham (about 1 oz)
  • 1 tablespoon all-purpose flour
  • 1/4 cup fat-free egg substitute, plus 2 tablespoons
  • 1/2 cup fine dry breadcrumbs
  • cooking spray
  • 1 tablespoon reduced-calorie margarine, melted
  • fresh parsley sprigs, for garnish
  • lemon slices, for garnish
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200°C). Lightly coat a baking sheet with cooking spray.
  2. 2
    Place veal cutlets between two sheets of plastic wrap and pound lightly until thin and even in thickness.
  3. 3
    Season both sides of the veal cutlets with salt and freshly ground pepper.
  4. 4
    Layer one slice of lean ham and one slice of Swiss cheese on the top half of each veal cutlet.
  5. 5
    Fold the bottom half of the veal over the filling to enclose it. Secure with toothpicks if necessary.
  6. 6
    Set up a breading station: place flour in one shallow dish, egg substitute in another, and breadcrumbs in a third.
  7. 7
    Dredge each stuffed cutlet in flour, shaking off excess. Dip into the egg substitute, then coat thoroughly with breadcrumbs.
  8. 8
    Place breaded cutlets on the prepared baking sheet. Brush tops with melted reduced-calorie margarine.
  9. 9
    Bake for 20-25 minutes, or until the breading is golden brown and the internal temperature reaches 145°F (63°C).
  10. 10
    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 350°F oven to maintain texture.

Ensure the veal is fully cooked by checking that the juices run clear and the center is no longer pink.

Keywords: veal, cordon bleu, swiss cheese, ham, breaded, baked, french cuisine, stuffed meat, dinner recipe, low fat, egg substitute, breadcrumbs, main course, classic dish, light cooking
Read it online: https://www.chefs-mate.com/recipe/veal-cordon-bleu-5-5-pts/