Recipe column: Veal Cordon Bleu with Mash Potato


Veal Cordon Bleu with Mash potato is an easy meal which exposes you to a whole new and healthy way of cooking veal and other types of proteins e.g. chicken, beef, fish etc. In this recipe, potato was used for the mash but this can be replaced at home with our local yam or sweet potato which will work perfectly well. Veal Condon Bleu sounds classy and may seem difficult to make but it is very easy and delicious once you have your ingredients. It is a meal that is enjoyed by all and kids absolutely love it. 


  • Veal cutlets, -4 oz.  or (120 g) each of 4 slice
  • Salt -To taste
  • Dainess white pepper -To taste
  • Parsley, chopped -4 tsp. or 20 ml
  • Ham slices, -1 oz. or (30 g) each of 4 slices
  • Swiss cheese slices, -1 oz. or(30 g) each of 4 slices
  • Flour -As needed for breading
  • Egg wash -As needed for breading
  • Bread crumbs -As needed for breading
  • Lemon wedges -As needed for garnish


  1. Place the veal cutlets on a film-covered cutting board and cover them with a layer of plastic wrap. Using a meat mallet, gently pound the cutlets to an even thickness of approximately ¼ inch (6 millimeters). Remove the plastic wrap.
  2. Season the cutlets with salt and white pepper and sprinkle them with the parsley.
  3. Place one slice of ham and one slice of cheese on each cutlet. If the slices are larger than the cutlet, cut the slices in half and layer them on the cutlet.
  4. Begin rolling the veal cutlet. Fold the ends toward the center to close the ends of the roll and finish rolling. Refrigerate the veal rolls for 15 minutes.
  5. Bread the veal rolls using the standard breading procedure, and refrigerate for an additional 15 minutes.
  6. Using the basket method, deep-fry the veal rolls at 325°F (160°C) until fully cooked, approximately 8 minutes. Serve with lemon wedges.

Mash potato


  • Potatoes, mealy -1 kg
  • Salt -7ml
  • Whole butter, melted, hot-60 g
  • Garlic -5 cloves
  • Cream -100ml
  • Milk, hot -50ml
  • Salt -5 ml
  • Dainess White pepper -5 ml


  1. Wash and peel the potatoes. Cut each potato into four to six uniform-sized pieces.
  2. Place the potatoes in a pot, cover them with water and add 1 tablespoon (15 milliliters) salt to the water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are tender. Do not overcook the potatoes.
  3. When the potatoes are cooked, drain them well in a colander. The potatoes must be very dry before mashing. Transfer them to the bowl of an electric mixer. Using the whip attachment, whip the potatoes for 30–45 seconds. Scrape the sides and bottom of the bowl and whip for another 15 seconds or until the potatoes are smooth and free of lumps. The potatoes must be smooth before adding any liquids or they will remain lumpy.
  4. Add the butter, cream, garlic, milk and seasonings. Whip on low speed to incorporate all of the ingredients. Scrape the sides and bottom of the bowl and whip again for several seconds. Adjust consistency and seasoning.

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