Cordon Bleu with short fried radicchio
easy
40 mins
40 mins
Ingredients
- 2 thin slices of cooked ham (approx. 40 g)
- 1 disc (approx. 40 g) Goat Gouda
- 2 (75 g each) Pork escalope
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 egg (size M)
- 2 TABLESPOONS Flour
- 3 TABLESPOONS Breadcrumbs
- 1/2 (approx. 75 g) Head radicchio salad
- 1 Orange
- 200 ml Orange juice
- 1 heaped Tsp cornstarch
- 1 TEASPOON + 2 tablespoons oil
- 1 TEASPOON pickled green pepper
- 7-10 Tbsp Cling film
- 7-10 Tbsp wooden skewers
Directions
- 1
Cut the ham into quarters. Cut cheese slice in half. Wash meat, pat dry, tap flat between 2 layers of foil, season with salt and pepper. Cover each cutlet half with 1 slice of ham, 1 slice of cheese and again 1 slice of ham, fold it over and pin it with wooden skewers. Whisk the egg and 4 tablespoons of water in a deep plate. Turn the schnitzels one after the other first in flour, then in egg and finally in breadcrumbs and press on a little
- 2
Clean and wash the radicchio, cut into slices and cut out the stalk. Cut salad into pieces. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins, mix with orange juice and starch
- 3
Heat 1 teaspoon of oil in a coated frying pan. Fry the salad for about 1 minute while turning, remove. Sauté green pepper in hot frying fat for 1-2 minutes. Stir the orange juice mixture again, deglaze the pepper with it, bring to the boil again, remove from the heat
- 4
Heat 2 tablespoons of oil in a coated frying pan. Fry the cordon bleu for approx. 4 minutes on each side. Add the salad to the orange sauce, heat up. Arrange cordon bleu and orange radicchio on plates
Nutrition Facts
470 kcal
30 g
24 g
32 g
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