cordon bleu
easy
40 mins
40 mins
Ingredients
- 1 small head lettuce (Lollo bionda or pickle salad)
- 1 collar Rocket
- 1/2 Cucumber
- 2 (approx. 160 g) Tomatoes
- 200 g Whole milk yoghurt
- 1 TEASPOON Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Stalk parsley
- 8 small thin pork cutlets (approx. 65 g each)
- 4 discs (30 g each) Gouda cheese
- 4 discs cooked ham (approx. 25 g each)
- 3 TABLESPOONS Flour
- 1 egg (size M)
- 100 g Breadcrumbs
- 3-4 Tbsp clarified butter
Directions
- 1
Remove lettuce leaves from the stalk, wash and drain and, except for 2 leaves for garnishing, pluck into bite-sized pieces. Wash and clean the rocket. Wash and clean the cucumber, cut it in half lengthwise and cut into slices.
- 2
Wash, clean and slice the tomato. Mix the ingredients, except for 1 slice of tomato. Season yoghurt with sugar, salt and pepper. Wash parsley, dab dry, chop and stir into the yoghurt.
- 3
Wash the meat, dab dry and season with salt and pepper. Cover 4 escalopes with 1 slice of cheese and ham each. Cover with a 2nd schnitzel. Whisk the egg in a deep dish. Turn the schnitzel first in flour, then in egg and finally in breadcrumbs.
- 4
Heat clarified butter in a large frying pan. Fry the cordon bleu over medium heat for 8-10 minutes, turning. Arrange the salad in a bowl and add some dressing. Add the rest. Arrange cordon bleu on a plate and garnish with lettuce, tomato and lemon wedge.
- 5
French fries, ketchup and mayonnaise taste good with it.
Nutrition Facts
510 kcal
6 g
23 g
52 g
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