cordon bleu

Name: cordon bleu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 thick veal cutlets; 7-10 Tbsp (à approx. 350 g; substitute for pork cutlet); 2 discs Raclette cheese (approx. 80 g each); 2 discs cooked ham (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 3 TABLESPOONS Flour; 6-8 TABLESPOONS Breadcrumbs; 3-4 Tbsp clarified butter; 1 Organic Lemon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 thick veal cutlets
7-10 Tbsp (à approx. 350 g; substitute for pork cutlet)
2 discs Raclette cheese (approx. 80 g each)
2 discs cooked ham (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
3 TABLESPOONS Flour
6-8 TABLESPOONS Breadcrumbs
3-4 Tbsp clarified butter
1 Organic Lemon

Directions

1
Dab schnitzel dry and cut in half crosswise. From the cut surface, cut a pocket into the meat. All other sides must remain closed.
2
Cut cheese and ham in half crosswise as well. Put a slice of cheese and ham into each meat pocket 1⁄2 and fold the slices up if necessary. Season cutlets with salt and pepper.
3
Whisk the eggs in a deep dish. Sprinkle flour and breadcrumbs separately on two flat plates. Turn the cutlets in the flour one after the other, then tap off excess flour.
4
Then pull the cutlets through the egg so that they are completely covered by it. Drain briefly and turn them over on each side in the breadcrumbs. Press the breadcrumbs lightly.
5
Heat clarified butter in a large frying pan. Fry the Cordon bleu in it at medium heat for 5-6 minutes on each side until golden brown and crispy.
6
Pour the frying fat on the cordon bleu from time to time. Wash lemon, grate dry, cut into half slices. Serve with the cordon bleu. Serve with mashed potatoes or French fries and a colourful salad.