cordon bleu

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime clean, wash and dry the salad. Wash and halve the cherry tomatoes. Wash dill, dab dry, pluck flags from stalks and chop finely. Mix vinegar and honey. Beat the olive oil in a thin stream.

2. 2

   Add dill and mix. Season with salt and pepper. Wash the meat, dab dry and cut a pocket into each. Season with pepper. Cut ham and cheese slices in half. Fill each pocket with 1/2 slice each of ham and cheese. Season meat with salt. Whisk eggs on a deep plate. Turn escalopes one after the other in flour, egg and breadcrumbs. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Drain potatoes and keep warm.

3. 3

   Season meat with salt. Whisk eggs on a deep plate. Turn escalopes one after the other in flour, egg and breadcrumbs. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Drain potatoes and keep warm. Heat oil in a pan. Fry the escalopes in it for 4-5 minutes on each side until golden brown. In the meantime heat up the fat in a small pot. Add parsley and potatoes and toss. Mix salad, tomatoes and salad dressing. Arrange cordon bleu, potatoes and salad on plates

4. 4

   Heat oil in a pan. Fry the escalopes in it for 4-5 minutes on each side until golden brown. In the meantime heat up the fat in a small pot. Add parsley and potatoes and toss. Mix salad, tomatoes and salad dressing. Arrange cordon bleu, potatoes and salad on plates

Nutrition Facts

KCAL
750 kcal

CARBS
44 g

FATS
38 g

PROTEINS
58 g