Cordon bleu with cornflake crust with zucchini pasta and tomato sauce

Name: Cordon bleu with cornflake crust with zucchini pasta and tomato sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 disc (approx. 50 g) cooked ham; 2 discs Gouda cheese (30 % fat in dry matter); 1 egg (size M); 3-4 Tbsp Breadcrumbs; 3-4 Tbsp Cornflakes; 2 TABLESPOONS Flour; 150 g ribbon noodles; 1 yellow and green zucchini; 1 Onion; 1 Garlic clove; 100 g cherry tomatoes; 3 TABLESPOONS Oil; 75 g Whipped cream; 75 ml Vegetable broth; 150 g Spread with dried tomatoes with tomato; 1 TABLESPOON Butter; 7-10 Tbsp Pink berries and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 disc (approx. 50 g) cooked ham
2 discs Gouda cheese (30 % fat in dry matter)
1 egg (size M)
3-4 Tbsp Breadcrumbs
3-4 Tbsp Cornflakes
2 TABLESPOONS Flour
150 g ribbon noodles
1 yellow and green zucchini
1 Onion
1 Garlic clove
100 g cherry tomatoes
3 TABLESPOONS Oil
75 g Whipped cream
75 ml Vegetable broth
150 g Spread with dried tomatoes with tomato
1 TABLESPOON Butter
7-10 Tbsp Pink berries and parsley

Directions

1
Wash the meat and dab dry. Cut a pocket lengthwise into each cutlet. Season inside and outside with salt and pepper. Quarter the ham slice, halve the cheese slices. Fill each pocket with 1/4 slice of ham and 1/2 slice of cheese.
2
Whisk the egg on a deep plate. Mix breadcrumbs and cornflakes. Turn escalopes one after the other in flour, egg and cornflakes-breadcrumbs mixture. Prepare noodles in boiling salted water according to package instructions.
3
In the meantime, clean and wash the zucchini and cut them lengthwise into thin slices with a peeler. Add to the pasta 4 minutes before the end of the cooking time. Peel and halve the onion and garlic and cut into small cubes.
4
Cut the tomatoes in half. Heat 1 tablespoon of oil in a small pot. Add onion and garlic and fry for 2-3 minutes. Add cream and stock, add brunch and mix well. Add tomatoes and simmer for 2-3 minutes.
5
Keep warm. Drain pasta and zucchini and chill. Heat 1 tbsp. butter in a frying pan, fry the noodles and zucchini briefly. Season to taste with salt and pepper and keep warm. Heat 2 tbsp. oil in a large pan, add escalopes and fry for approx. 6 minutes, turning once, remove.
6
Arrange schnitzel with noodles and tomato sauce on plates. Garnish with pink berries and parsley.