Schnitzel Cordon bleu
easy
60 mins
60 mins
Ingredients
- 750 g baby potatoes
- 250 g leaf spinach
- 7-10 Tbsp Salt
- 8 thin pork cutlets (à approx. 100 g)
- 100 g cooked ham, in wafer-thin slices
- 8 discs (20 g each) Butter cheese
- 7-10 Tbsp black pepper
- 4 TABLESPOONS Olive oil
- 250 g cherry tomatoes
- 2 TABLESPOONS Sesame
- 7-10 Tbsp Basil and lemon slices
- 7-10 Tbsp Toothpicks
Directions
- 1
Cook the potatoes in boiling water for about 20 minutes. Drain, rinse cold and peel. Wash, clean and drain the spinach. Blanch briefly in boiling salted water, drain, rinse with cold water and chop coarsely. Wash the meat, dab dry.
- 2
Spread ham, cheese and spinach on one half of each cutlet. Season with salt and pepper and fold over. Fix with toothpick, season with salt and pepper. Heat 2 tablespoons of oil in a large ovenproof pan. Fry the escalopes in it from both sides until golden brown. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 6-8 minutes. Wash the tomatoes, dab dry and cut in half. Sprinkle with salt and pepper. Add to the escalopes 3-4 minutes before the end of the cooking time. Heat 2 tablespoons of oil in a frying pan and fry the potatoes until golden brown.
- 3
Wash the tomatoes, dab dry and cut in half. Sprinkle with salt and pepper. Add to the escalopes 3-4 minutes before the end of the cooking time. Heat 2 tablespoons of oil in a frying pan and fry the potatoes until golden brown. Sprinkle with sesame seeds, fry briefly and season with salt and pepper. Arrange schnitzel on a plate with frying stock and tomatoes. Garnish with basil and lemon slices
Nutrition Facts
650 kcal
30 g
29 g
65 g
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