Mediterranean veal cordon bleu

Ingredients for 2 servings:

• 4 veal schnitzels, approx. 100 – 150 g each
• 200 g mountain cheese, very spicy, in slices
• 150 g Serrano ham
• 10 dates, dried, pitted
• some tomato paste
• salt and pepper
• oregano
• Thyme
• basil
• 2 medium-sized eggs for breading
• some flour for breading
• some breadcrumbs for coating
• some clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

simple, but takes some time

Pound the schnitzels very thinly and season both sides with salt and pepper. Brush one side of each schnitzel with tomato paste and season lightly with oregano, thyme, and basil. Take half of the schnitzels. Spread Serrano ham on the seasoned side, then cheese. Halve the dates and place them on top of the cheese. Then add another layer of cheese, followed by Serrano ham. Finally, place the other schnitzels on top, tomato paste-side down, and secure the edges with toothpicks or roulade pins. Separately, place the flour and breadcrumbs in separate bowls or large plates. Crack the eggs into a bowl or plate and beat with a fork. First coat the schnitzels in the flour, then in the beaten egg, and finally in the breadcrumbs to ensure they are well coated. Heat a little clarified butter in a pan and fry the schnitzels until golden brown.