The Hungry Canary

Adapted from Ideals Family Cookbook · Mrs. Harvey Knoll

Veal Cutlets Cordon Bleu

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Ingredients

  • 12 veal cutlets, pounded thin
  • Black pepper, to taste
  • Salt, to taste (mentioned in directions; not measured)
  • 6 slices Swiss cheese
  • 6 slices boiled ham
  • ½ cup sorghum flour (original: flour)
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 3 eggs, beaten
  • 1 cup dry sorghum-based breadcrumbs (original: dry bread crumbs; planned substitute)
  • ¾ cup butter, for browning
  • Optional serving sauce: white sauce with mushrooms (no formula supplied)

Directions

  1. Pound the veal cutlets thin and season with salt and pepper.
  2. Place one slice Swiss cheese and one slice boiled ham on each of six cutlets, then cover each with a second cutlet. Press edges together; toothpicks can help hold them if needed.
  3. Stir together sorghum flour, nutmeg and ground cloves. Dredge the filled cutlets in the seasoned flour, dip in beaten eggs, and coat with dry sorghum-based breadcrumbs.
  4. Melt butter in a skillet over medium heat and brown the filled cutlets for approximately 5 minutes per side, following the original method. Check that the centers are cooked through; increase cooking time or finish in the oven if needed, avoiding burned crumbs.
  5. If desired, serve with a mushroom white sauce, as suggested by the contributor.

Cookbook source

“Veal Cutlets Cordon Bleu,” contributed by Mrs. Harvey Knoll to the Ideals Family Cookbook, page 27. The original uses twelve veal cutlets, pepper, six slices each Swiss cheese and boiled ham, half a cup flour, a quarter teaspoon each nutmeg and ground cloves, three beaten eggs, one cup dry bread crumbs and three-quarters cup butter. Six cheese-and-ham-filled cutlet pairs are dredged, egg dipped, breaded and browned about five minutes per side. Mushroom white sauce is optional.

Hungry Canary substitutions

Flour: Half a cup of sorghum flour replaces the original wheat flour. Breadcrumbs: One cup dry sorghum-based breadcrumbs is the intended wheat-free substitution, pending development of a suitable crumb recipe. Salt: The directions mention salt but the ingredient list gives no quantity, so season to taste rather than inventing a measure.

Cooking note

The contributor gives a frying time of five minutes per side without specifying cutlet thickness. Pound uniformly thin and verify cooking rather than relying on time alone. The mushroom sauce is an optional accompaniment, not part of the measured recipe.