Old-Fashioned Calf Blanket
Ingredients:
4 thin slices of veal or beef (about ¼ inch thick — use flank, round, or cutlets)
8 slices Swiss cheese (or mozzarella for a melty finish)
8 slices deli ham or prosciutto
1 cup seasoned breadcrumbs
2 tablespoons Dijon mustard
1 egg, beaten
2 tablespoons milk
2 tablespoons butter
2 tablespoons olive oil
Salt and black pepper, to taste
Fresh parsley, for garnish
Optional Gravy:
2 tablespoons butter
2 tablespoons flour
1 ½ cups beef broth
½ cup cream or milk
Salt and pepper to taste
Instructions:
Prepare the “Blankets”:
Lay out each slice of veal/beef.
Spread a thin layer of Dijon mustard on top.
Place 1–2 slices of ham and 1–2 slices of cheese on each piece.
Roll up tightly and secure with toothpicks or kitchen twine.
Bread the Rolls:
Beat the egg with milk in a shallow bowl.
Place breadcrumbs in another bowl.
Dip each “blanket” into the egg wash, then coat thoroughly with breadcrumbs.
Sear and Bake:
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil and butter over medium heat.
Brown each roll on all sides (about 2–3 minutes per side).
Transfer browned rolls to a baking dish.
Bake for 20–25 minutes until cooked through and cheese is melty.
Optional Gravy:
In the same skillet, melt 2 tablespoons butter.
Stir in flour and cook for 1 minute.
Gradually whisk in beef broth and cream until smooth.
Simmer until thickened.
Season with salt and pepper and drizzle over the finished calf blankets.
Serve:
Slice in half to reveal the cheesy ham center.
Garnish with fresh parsley.
Serve with mashed potatoes, buttered noodles, or roasted veggies.
