cordon bleu

Name: cordon bleu
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 large veal cutlets (approx. 350 g each); 7-10 Tbsp Pepper; 2 discs cooked ham (approx. 50 g each); 2 discs Edam cheese (approx. 60 g each); 7-10 Tbsp Salt; 2 Eggs (size M); 3 TABLESPOONS Flour; 4 TABLESPOONS Breadcrumbs; 2 small red onions (about 70 g each); 200 g cherry tomatoes; 2 Heads Mini Romaine lettuce (à approx. 150 g); 5 TABLESPOONS Oil; 1 TABLESPOON Butter; 2 TABLESPOONS pale balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Basil and halved lemon slices

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 large veal cutlets (approx. 350 g each)
7-10 Tbsp Pepper
2 discs cooked ham (approx. 50 g each)
2 discs Edam cheese (approx. 60 g each)
7-10 Tbsp Salt
2 Eggs (size M)
3 TABLESPOONS Flour
4 TABLESPOONS Breadcrumbs
2 small red onions (about 70 g each)
200 g cherry tomatoes
2 Heads Mini Romaine lettuce (à approx. 150 g)
5 TABLESPOONS Oil
1 TABLESPOON Butter
2 TABLESPOONS pale balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Basil and halved lemon slices

Directions

1
Wash the meat, dab dry, cut in half diagonally and cut a pocket in each half. Season with pepper. Cut ham and cheese slices in half. Fill each pocket with 1/2 slice of ham and cheese.
2
Season meat with salt. Whisk eggs on a deep plate. Turn escalopes one after the other in flour, egg and breadcrumbs. Peel onions and cut into cubes. Wash and halve the tomatoes. Clean, wash and drain the salad.
3
Heat 1 tablespoon of oil in a large, coated frying pan. Reduce heat and deglaze oil with butter. Fry the escalopes for 4-5 minutes on each side until golden brown. Season the vinegar with salt, pepper and sugar and fold in 4 tablespoons of oil.
4
Arrange lettuce, onions and tomatoes in small bowls, drizzle with dressing. Drain cutlets on kitchen paper. Arrange cutlets on preheated plates, garnish with basil and halved lemon slice.
5
Baguette tastes good with it.