Pork escalope with cordon bleu sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and clean broccoli and carrots. Cut broccoli into florets and dice the stem. Cut the carrots into slices. Put the vegetables in about 1/2 litre of boiling salted water and cook covered for about 5 minutes. In the meantime peel and finely dice the onion.

2. 2

   Cut ham into strips. Pour the vegetables onto a sieve, drain and collect the vegetable water. Wash the cutlets and dab dry. Heat the oil in a large pan and fry the escalopes briefly while turning. Season with salt and pepper and place in a large, flat casserole dish together with broccoli and carrots. Briefly sauté onions in the hot frying fat and deglaze with 300 ml vegetable water and cream. Bring to the boil and cook for 1-2 minutes. Stir 50 g cheese into the sauce and melt in it. If the sauce is not creamy enough, stir in sauce thickener, bring to the boil again briefly and season with salt, pepper and granulated stock. Add ham to the sauce and pour over the escalopes.

3. 3

   Bring to the boil and cook for 1-2 minutes. Stir 50 g cheese into the sauce and melt in it. If the sauce is not creamy enough, stir in sauce thickener, bring to the boil again briefly and season with salt, pepper and granulated stock. Add ham to the sauce and pour over the escalopes. Sprinkle with breadcrumbs and remaining cheese. Spread fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes

Nutrition Facts

KCAL
600 kcal

CARBS
13 g

FATS
39 g

PROTEINS
50 g