I fell in love with veal cordon bleu prepared schnitzel style in restaurants while living in Germany in the late 60&#x27;s. But stateside, veal was hard to come by when I first began to replicate the recipe, so I subbed chicken breast. I have come fairly close to the &#x27;authentic&#x27; versions my memories provide of this delicious main dish. I suppose schnitzel style offers more surface area for the yummy coating than does the traditional roulade or rolled style Cordon Bleu. Over time I have tried many…