Chicken cordon bleu with potato salad

Ingredients for 4 servings:

• 600 g potatoes
• 1 onion(s)
• 4 tbsp sunflower oil
• 2 tbsp white wine vinegar
• 150 ml chicken stock
• 1 tsp mustard
• 1 cucumber(s)
• 1 bunch of radishes
• ½ bunch chives
• 4 chicken breasts
• 80 g mountain cheese
• 4 slices of raw ham
• 2 eggs
• 50 g flour
• 150 g breadcrumbs
• 100 g clarified butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash the potatoes, boil them with their skins on, drain and let cool, then peel and slice. Dice the onion and fry in 2 tablespoons of oil. Add the white wine vinegar and stock and simmer over medium heat for about 2 minutes. Mix with the mustard, salt and pepper and the remaining oil and toss with the potato slices. Let it stand for half an hour. Slice the cucumber and radishes, and roll the chives. Add to the potatoes. Beat the eggs. Cut the cheese into four pieces and wrap each piece in a slice of ham. Wash the chicken, pat dry, and fill each with a ham and cheese roll. Coat the schnitzel in flour, then dip in the eggs and coat with breadcrumbs. Fry the schnitzel in clarified butter over medium heat until golden brown and drain on kitchen paper. Serve the Cordon Bleu with potato salad and enjoy.