Chopped cordon bleu with buttered vegetables

Name: Chopped cordon bleu with buttered vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 medium onion; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 discs Cooked ham (approx. à 25 g); 2 discs medieval Gouda cheese (approx. à 40 g); 2-3 TABLESPOONS Oil; 250 g Tagliatelle; 2 packages (300 g each) deep-frozen buttered vegetables with fine herb sauce; 20 g Butter; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 medium onion
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 discs Cooked ham (approx. à 25 g)
2 discs medieval Gouda cheese (approx. à 40 g)
2-3 TABLESPOONS Oil
250 g Tagliatelle
2 packages (300 g each) deep-frozen buttered vegetables with fine herb sauce
20 g Butter
7-10 Tbsp Parsley

Directions

1
Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll well and knead it with minced meat, onion, egg, some salt, pepper and sweet paprika in a mixing bowl.
2
Cut the mince into eighths and form each portion into a flat minced steak. Cut ham and cheese slices in half. Cover 4 minced steaks with ham and cheese so that one minced edge remains free. Cover with the remaining 4 steaks and press the edges well together.
3
Heat the oil in a frying pan and fry the minced cordon bleus over medium heat for 6-8 minutes while turning. Put the noodles in plenty of boiling salted water and cook according to the instructions on the packet. Put the buttered vegetables unfrozen in a hot pan with a little water.
4
Steam for about 8 minutes and stir from time to time. When the water has evaporated, the vegetables are ready. Drain the noodles on a sieve and rinse briefly under cold water. Melt butter in a hot pot and toss the noodles in it.
5
Arrange noodles, vegetables and chopped cordon bleus on a plate. Sprinkle with chopped parsley as desired and garnish with parsley leaves.