Cheese cutlets \"cordon bleu\"

Name: Cheese cutlets \"cordon bleu\"
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 6 Stem(s) Basil; 200 g Tomatoes; 7 TABLESPOONS Sunflower oil; 1 TABLESPOON Tomato paste; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Eggs (size M); 12 (approx. 450 g; approx. 0.5 x 10 x 10 cm) thick slices of gouda cheese; 6 discs (25 g each) cooked ham; 2 TABLESPOONS Flour; 10 TABLESPOONS Breadcrumbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
6 Stem(s) Basil
200 g Tomatoes
7 TABLESPOONS Sunflower oil
1 TABLESPOON Tomato paste
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Eggs (size M)
12 (approx. 450 g; approx. 0.5 x 10 x 10 cm) thick slices of gouda cheese
6 discs (25 g each) cooked ham
2 TABLESPOONS Flour
10 TABLESPOONS Breadcrumbs

Directions

1
Peel and chop the onion. Wash the basil, pluck the leaves from the stalks and chop them except for a little to garnish. Wash, clean and dice the tomatoes. Heat 1 tablespoon of oil. Sauté the onion for about 4 minutes until translucent.
2
After 2 minutes add the tomatoes and tomato paste. Deglaze with broth, bring to the boil briefly and season with salt, pepper and sugar. Whisk eggs for the escalopes. Fill each 2 cheese slices with a slice of ham. Turn one after the other in flour, egg and breadcrumbs. Press the breadcrumbs firmly. Turn once more in egg and breadcrumbs. Heat 3 tablespoons of oil and fry 3 escalopes for about 5 minutes. Turn in between. Repeat the process with the remaining escalopes.
3
Turn once more in egg and breadcrumbs. Heat 3 tablespoons of oil and fry 3 escalopes for about 5 minutes. Turn in between. Repeat the process with the remaining escalopes. Cut the schnitzels diagonally in half and arrange on plates with tomato sauce. Garnish with basil. Delicious with baguette bread