Veal Cordon Bleu (Plava traka)

Veal cordon bleu (Plava traka)
Veal cordon bleu (Plava traka)


  • 8 veal cutlets,
  • 4 sheets of ham,
  • 4 sheets trappist cheese (or any hard cheese),
  • 2 eggs,
  • 100 g oil,
  • 100 g bread crumbs,
  • 50 g flour,
  • 4 slices lemon,
  • salt and pepper to taste.


  1. Pound cutlets with meat mallet. It is preferable to form cutlets to be equal shape. At every second, put a sheet of ham and a sheet of cheese. Overlap it with the remaining cutlets.
  2. Pat double cutlets, roll them in the flour and dip into the beaten eggs, finally roll in the bread crumbs, and salt and pepper to taste.
  3. Fry in high heat oil on both sides until become brown.
  4. Place it in pre-heated dish and decorate with slices of lemon.

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