Photo of Veal cordon bleu with roast vegetable salad by WW

Veal cordon bleu with roast vegetable salad

PersonalPoints™ per serving
Total Time
1 hr 15 min
20 min
25 min
Shake up you weekly dinners with this fancy dish! The veal is cooked in a way that makes it taste amazing and when paired with these roasted vegetables it creates the perfect meal.


Veal leg steak

600 g

97% fat-free deli sliced ham

75 g, (shaved)

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Skim milk

2 tbs


1 medium, lightly beaten


¾ cup(s), (120g), packaged


500 g, (Japanese) deseeded, unpeled, cut into thin wedges

Red onion

1 medium, cut into thin wedges

Red capsicum

1 medium, thickly sliced

Baby spinach leaves

60 g

Olive oil

1 tbs


  1. Preheat oven to 220°C or 200°C fan-forced. Place veal between 2 sheets of plastic wrap. Pound veal with a meat mallet until 5mm thick.
  2. Place one-quarter of both the ham and cheese onto half of each veal schnitzel. Fold in half to enclose filling. Firmly press edges together.
  3. Whisk milk and egg in a shallow bowl until combined. Place breadcrumbs on a plate. Working with 1 veal parcel at a time, dip parcels into egg mixture and then press in breadcrumbs to coat. Place onto a plate. Refrigerate for 30 minutes.
  4. Meanwhile, line a large baking tray with baking paper. Place pumpkin, onion and capsicum on prepared tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for 20–25 minutes or until pumpkin is tender. Transfer vegetables to a large bowl. Add spinach leaves and toss gently to combine. Set aside.
  5. Heat oil in a large non-stick frying pan over medium heat. Add veal and cook for 2 minutes each side or until cooked to your liking. Serve with roast vegetable salad.