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Veal Cordon Bleu Recipe and a History Lesson

Veal Cordon Bleu sounds French right? Of course, cordon bleu is French but we only recently discovered the origin of the term. According to Larousse Gastronomique, the cordon bleu was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and by outstanding cooks. However, discover the origins of this recipe, which made it’s way into the New York Times in 1955.

Your choice of side dishes will depend on your tastes and the time of year. For a Provencal, touch try Artichokes à la Barigoule,  Squash Puree with cumin or Ratatouille the French Laundry Way.

Veal Cordon Bleu Recipe

Veal Cordon Bleu 

This recipe is easy to prepare as long as you have the ingredients ready for the dipping stage. Serve with sides of your choice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Dish
Cuisine French
Servings 4 people


  • 8 thin slices of Veal from the leg or loin pounded
  • 4 slices Prosciutto
  • 3 oz Gruyère coarsely grated, preferably Swiss
  • 2 eggs
  • 2 cup Breadcrumbs plus more as needed
  • 8 tbsp Unsalted Butter
  • juice of 1/2 lemon


  • Preheat oven to 350°F.
  • Lay out four veal slices. Place one slice of prosciutto on each slice of veal and top each with a quarter of the cheese, pressing the cheese down firmly to help make it stay in place.
  • Cover each with the remaining veal. Beat the two eggs in a pie plate or shallow soup plate. In another similar plate, spread out the breadcrumbs.
  • Dip each veal packet in egg, turning to coat, then place in the breadcrumbs, again making sure both sides are well coated.
  • Place them on a plate and then allow them to rest in the refrigerator at least 30 minutes.
  • In a skillet large enough to hold all four packets, melt 4 tablespoons of butter over medium-high heat.
  • When the butter has stopped foaming, sauté veal packets 4-5 minutes on the first side until a deep golden brown *, then about 2-3 minutes on the second.
  • Remove from fat and place them in a baking dish. Put them in the oven for 4 minutes. Do not clean the skillet.
  • When ready to serve, melt the remaining 4 tablespoons butter and the lemon juice together in the skillet.
  • Divide the veal packets among four heated plates, then pour lemon butter sauce over top.
  • Garnish with parsley.


* Some prefer theirs lighter, but darker provides for a better crunch!
Keyword Veal
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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