Veal Cordon Bleu du Saint
	4   veal steaks   8 rashers    bacon   1 small    onions   .25 cups    dry white wine   1 heads    broccoli   375 g    ham, shaved   250 g    swiss cheese, thin sliced   1 cups    plain flour   3   eggs   1 cups    milk   2 cups    breadcrumbs, fresh     1 Prep: Finely dice onions and bacon. Blanch and chop broccoli, Trim veal and pound with tenderising mallet between sheets of plastic wrap until very thin but with no holes. 2 Sauté the bacon until crisp. Add the onions and sauté lightly before deglazing with the white wine. Simmer on medium heat until the moisture has evaporated. 3 Add the bacon and onion mixture to the cooked, diced broccoli and toss well. Lay the veal out on a flat surface, and top each one with equal portions of ham and Swiss cheese. Then divide the broccoli mixture evenly among the veal steaks and top each one. Roll the veal, tucking in the ends, as tight as possible. 4 Dredge the veal bundles in flour. Whisk together the eggs and milk to form egg wash. Dip the floured bundles in the egg wash and then roll in the bread crumbs. 5 Arrange the rolled veal in a buttered baking dish and place a small knob of butter on the top of each bundle. Cover and freeze. 6 Then finish in oven at 180°C for 25 minutes. Remove from oven and serve immediately.   Servings: 4 Yield: 4 pieces Preparation time: 30 minutes Cooking time: 30 minutes Ready in: 1 hour   Copyright © 2006, The Gourmet Saint