cordon bleu
easy
50 mins
50 mins
Ingredients
- 7-10 Tbsp ingredients
- 3-4 Carrots (approx. 400 g
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 thick veal or pork cutlets
- 7-10 Tbsp (à ca. 180 g)
- 2 discs cooked ham (approx. 40 g each)
- 4 discs Emmental cheese (approx. 30 g each)
- 1 Egg
- 3-4 Tbsp + 30 g flour
- 75 g Breadcrumbs
- 3-4 Tbsp clarified butter
- 30 g Butter or margarine
- 100 g Whipped cream
- 1 TEASPOON Vegetable broth
- 200 g frozen peas
- 7-10 Tbsp Lemon
Directions
- 1
Peel, wash and slice the carrots. Cook in 1/4 litre salt water for about 5 minutes. Wash the cutlets, dab dry and cut a pocket lengthwise. Season with salt and pepper. Cut ham slices in half. Remove cheese rind
- 2
Fill the schnitzel with 1 slice each of ham and cheese. Plug the openings. Whisk the egg. Turn the schnitzel first in 3-4 tablespoons of flour, then in egg and finally in breadcrumbs. Heat lard. Fry the escalopes on each side over high heat. Then fry over low heat for 12-15 minutes while turning
- 3
Drain the carrots and collect the vegetable water. Heat the fat. Sauté 30 g flour in it. Deglaze with vegetable water and cream. Bring to the boil, stir in broth and boil for about 5 minutes. Add peas and cook for 2-3 minutes. Season to taste with salt and pepper. Arrange everything. Boiled potatoes taste good with it
Nutrition Facts
690 kcal
36 g
34 g
59 g
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