Wiener Schnitzel Cordon Bleu Roll-Ups

Wiener Schnitzel hails from Vienna’s golden breaded cutlets, here rolled with ham and Swiss in a playful Cordon Bleu twist. Mustard-smeared veal or chicken is sealed, crumbed, and pan-fried until crisp for an easy dinner classic.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 580 cal
• 46g protein
• 24g carbs
• 32g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 thin (about 3 oz each) veal or chicken cutlets
• 8 slices thinly sliced ham
• 8 Swiss cheese slices
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups seasoned breadcrumbs
• 1 tsp salt
• 3/4 tsp black pepper
• 3/4 cup clarified butter or neutral oil
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 4 lemon wedges

Instructions

1. 1Lay each cutlet flat and pound gently to an even 1/4-inch thickness. Season lightly with salt and pepper on both sides.
2. 2Spread a thin smear of Dijon mustard over one side of every cutlet. Top each with a slice of ham and a slice of Swiss cheese, leaving a small border.
3. 3Starting from the short end, roll each cutlet tightly into a compact cylinder and secure with a toothpick if needed so the filling stays enclosed.
4. 4Set up a breading line: flour, beaten eggs, and seasoned breadcrumbs in separate shallow pans.
5. 5Dredge each roll-up in flour, coat completely in egg, then roll in breadcrumbs, pressing firmly so the crust seals the edges.
6. 6Heat clarified butter or oil in a large skillet over medium heat to about 340°F. The fat should gently shimmer without smoking.
7. 7Fry the roll-ups in batches, turning every 2 to 3 minutes, for a total of 8 to 10 minutes until the exterior is evenly golden brown and the cheese inside has melted.
8. 8Transfer finished roll-ups to a paper-towel-lined plate and snip out any toothpicks. Let them rest 2 minutes so the juices redistribute.
9. 9Scatter chopped parsley over the hot roll-ups and serve with lemon wedges for a bright finish that keeps the breaded schnitzel the star.