Cordon bleu with fan potatoes and stewed beans

Name: Cordon bleu with fan potatoes and stewed beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg medium size mainly waxy potatoes; 7-10 Tbsp Salt; 6 TABLESPOONS Butter or margarine; 80 g Breadcrumbs; 75 g Emmental cheese (piece); 4 Pork cutlet (approx. 140 g each); 7-10 Tbsp Pepper; 12 thin slices of chorizo sausage; 2 Eggs (size M); 25 g Tortilla Chips; 7 TABLESPOONS Flour; 600 g green beans; 1 Onion; 1 TEASPOON dried savory; 100 g Whipped cream; 100 ml Milk; 3-4 Tbsp Oil; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg medium size mainly waxy potatoes
7-10 Tbsp Salt
6 TABLESPOONS Butter or margarine
80 g Breadcrumbs
75 g Emmental cheese (piece)
4 Pork cutlet (approx. 140 g each)
7-10 Tbsp Pepper
12 thin slices of chorizo sausage
2 Eggs (size M)
25 g Tortilla Chips
7 TABLESPOONS Flour
600 g green beans
1 Onion
1 TEASPOON dried savory
100 g Whipped cream
100 ml Milk
3-4 Tbsp Oil
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the potatoes and cut thinly across without cutting the potatoes. (Works very well if you put the potato between 2 flat stirring spoon stems). Season the potatoes with salt and place them on one half of the fat pan of the oven. Melt 2 tablespoons of fat. Pour over the potatoes, sprinkle with about half of the breadcrumbs and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes
2
Cut the cheese into slices. Wash the meat, pat dry, beat flat between 2 layers of foil. Place cutlets side by side on a work surface. Season top with salt and pepper. Cover with 2 slices of sausage each. Put some cheese on each half of the cutlets. Fold the cutlets over and stick together with 1-2 wooden skewers. Halve the remaining sausage slices
3
Whisk the eggs and season with salt and pepper. Crumble chips, mix with remaining breadcrumbs. Spread eggs, breadcrumbs and 5 tbsp. flour on 1 plate each. Turn the schnitzel first in flour, then in egg and finally in breadcrumbs
4
Clean, wash and cut the beans into small pieces. Peel and finely chop the onion. Heat 1 tbsp. fat in a pot. Sauté onion in it. Pour on 1/4 litre of water, season with salt, bring to the boil. Simmer covered beans and savory for about 15 minutes.
5
Heat the oil in a large frying pan and fry the meat on each side for 2-3 minutes over medium heat. Place the meat next to the potatoes on the fat pan of the oven and cook for 6-8 minutes
6
Drain the beans, collect the stock. Put the pot back on and melt 3 tbsp. of fat in it. Add 2 tbsp. flour, sweat. Deglaze with bean stock, cream and milk, bring to the boil. Add beans, season with salt and pepper. Wipe out pan, heat up again. Leave the remaining sausage slices in it until crispy. Heat the roasted beans again. Take out meat and potatoes, arrange on plates with beans and fried sausage slices and serve