Schnitzel à la Cordon bleu mit Salat
easy
30 mins
30 mins
Ingredients
- 4 Pork escalope
- 7-10 Tbsp (approx. 125 g each)
- 7-10 Tbsp white pepper
- 2 discs (50 g each) cooked ham
- 2 Slices (approx. 50 g each)
- 7-10 Tbsp medieval Gouda cheese
- 200 g green ribbon noodles
- 7-10 Tbsp Salt
- 6 TABLESPOONS Oil
- 1/2 Head lettuce (e.g. oak leaf lettuce)
- 2 medium-sized tomatoes
- 1/2 Cucumber
- 2 medium-sized onions
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Sugar
- 1/2 package (250 g) strained tomatoes
- 4 TABLESPOONS Fresh cream
- 7-10 Tbsp Parsley and lemon wedges
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the meat, dab dry and beat flat. Season with pepper. Cut ham and cheese slices in half. Put 1/2 slice of cheese and 1/2 slice of ham on each cutlet. Fold the other half over and fix with wooden skewers. Cook the noodles in boiling salted water for about 10 minutes.
- 2
Heat 3 tablespoons of oil. Fry the cutlets in it on each side for 4-5 minutes at medium heat. In the meantime clean and wash the salad, pluck it into pieces and let it drain. Wash and halve the tomatoes, remove the stalk. Cut the tomatoes into slices. Wash and halve the cucumber and, if necessary, cut it into slices with a coloured knife. Peel and chop onions. Mix vinegar, onions, salt, pepper and sugar. Beat the remaining oil into the mixture. Season meat and keep warm. Deglaze frying fat with strained tomatoes and crème fraîche, season. Mix the salad ingredients with the marinade.
- 3
Peel and chop onions. Mix vinegar, onions, salt, pepper and sugar. Beat the remaining oil into the mixture. Season meat and keep warm. Deglaze frying fat with strained tomatoes and crème fraîche, season. Mix the salad ingredients with the marinade. Arrange everything on a plate. Sprinkle meat with pepper, garnish with parsley and lemon wedges
- 4
Preparation time approx. 30 minutes
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