Small cheese cordon bleu

Name: Small cheese cordon bleu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 discs (à approx. 100 g) medieval Gouda cheese; 3 Slices (approx. 40 g each); 7-10 Tbsp cooked ham; 1/2 potty Sage; 70 g Flour; 100 g Breadcrumbs; 1 Egg; 7-10 Tbsp white pepper; 4 TABLESPOONS Oil; 1/2 Lettuce; 7-10 Tbsp Lemon wedges

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 discs (à approx. 100 g) medieval Gouda cheese
3 Slices (approx. 40 g each)
7-10 Tbsp cooked ham
1/2 potty Sage
70 g Flour
100 g Breadcrumbs
1 Egg
7-10 Tbsp white pepper
4 TABLESPOONS Oil
1/2 Lettuce
7-10 Tbsp Lemon wedges

Directions

1
Cheese rind. Cut the slices into 3 equal triangles. Cut ham into wide strips. Wash the sage, dab dry and remove the leaves. Cut each cheese corner about halfway along the long side.
2
Fill with ham and a sage leaf. Put the flour and breadcrumbs on a plate. Beat the egg on a deep plate with a fork. Season with pepper. Turn cheese corners first in flour, then in egg and finally in breadcrumbs.
3
Press the breadcrumbs slightly. Heat the oil in a large pan. Bake the cheese corners in it for 2-3 minutes on each side until golden brown. In the meantime clean and wash lettuce and drain well. Put the lettuce on a plate.
4
Arrange cheese cordon bleu on top. Garnish with the remaining sage leaves and lemon as desired. Pumpernickel tastes good with it.