Cordon bleu with potato-pumpkin vegetables
easy
60 mins
60 mins
Ingredients
- 1 piece(s) (about 500 g) Pumpkin
- 800 g Potatoes
- 1 Onion
- 1 TABLESPOON clarified butter
- 1/2 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Vinegar
- 1 TEASPOON Sugar
- 4 Pork cutlet (approx. 150 g each)
- 4 discs (20 g each) Gouda cheese
- 2 Apples
- 1 TEASPOON Butter or margarine
- 2 TABLESPOONS Oil
- 1/2 bunch Oregano
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden sticks
Directions
- 1
Peel and core the pumpkin. Cut the flesh into cubes. Peel, wash and halve potatoes. Peel and finely dice onion. Heat the lard. Brown onion and prepared vegetables in it.
- 2
Deglaze with broth, bring to the boil, cover and cook for about 25 minutes. Then season to taste with salt, pepper, vinegar and sugar. In the meantime, wash the cutlets, dab them dry and tap them a little flatter. Wash apples, cut out cores. Cut apples into slices. Fry briefly in hot fat while turning. Season schnitzel with salt and pepper. Quarter cheese slices. Half of the schnitzel alternately cover with apple slices and cheese. Fold over and fix with wooden sticks. Fry in hot oil while turning for about 10 minutes. Wash and chop oregano.
- 3
Season schnitzel with salt and pepper. Quarter cheese slices. Half of the schnitzel alternately cover with apple slices and cheese. Fold over and fix with wooden sticks. Fry in hot oil while turning for about 10 minutes. Wash and chop oregano. Arrange cordon bleu and vegetables on plates and serve generously sprinkled with oregano. Garnish with parsley
Nutrition Facts
480 kcal
35 g
18 g
45 g
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