Schnitzel à la Cordon bleu with physalis sauce

Name: Schnitzel à la Cordon bleu with physalis sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Physalis; 125 g Kumquats; 1 medium onion; 6 Stem(s) Thyme; 4 (125 g each) Pork escalope; 8 thin slices of lean air-dried ham; 4 discs (approx. 80 g) Raclette cheese; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄4 l Orange juice; 1 TEASPOON Vegetable broth; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Physalis
125 g Kumquats
1 medium onion
6 Stem(s) Thyme
4 (125 g each) Pork escalope
8 thin slices of lean air-dried ham
4 discs (approx. 80 g) Raclette cheese
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄4 l Orange juice
1 TEASPOON Vegetable broth
1-2 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers

Directions

1
To garnish, put 4 physalis aside. Remove the rest from the wrapper, wash, dry and cut in half. Wash, dry and slice the kumquats, removing the seeds. Peel and finely chop the onion.
2
Wash the thyme, shake dry. Put something aside for garnishing, pluck the leaves from the rest.
3
Dab the schnitzel dry and beat flat. Add 2 slices of ham and.
4
Cover 1 slice of cheese. Fold over and pin. Heat the oil in a large pan. Fry the escalopes for about 3 minutes on each side. Season with salt and pepper and keep warm.
5
Steam onion in hot frying fat until transparent. Fry thyme, physalis and kumquats briefly. Deglaze with orange juice and 150-200 ml water, bring to the boil and stir in the stock. Stir starch and 2 tbsp. cold water until smooth.
6
Stir into the sauce and bring to the boil again. Season to taste with salt and pepper. Arrange schnitzel and sauce. Garnish with physalis and thyme. Cook 200 g rice as side dish. Serve with lamb's lettuce and cherry tomatoes.