John Myers
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Black Forest – Cordon Bleu with Mustard Sauce
The perfect black forest – cordon bleu with mustard sauce recipe with a picture and simple step-by-step instructions.
Mustard sauce:
- 8 Discs Black Forest ham
- 4 Butterfly steaks
- 4 Discs Mountain cheese
- 4 Pickles
- 1 Egg
- 1 Mineral water
- 3 tbsp Spelled flour type 630
- Whole grain breadcrumbs
- Garlic pepper from my KB
- Seasoned salt from my KB
- 20 g Butter
- 20 g Spelled flour
- 2 tbsp Mustard
- 100 ml Vegetable broth
- 100 ml Müller-Thurgau
- 1 pinch Sugar
- 1 pinch Telly cherry pepper
- 1 pinch Garlic pepper from my KB
- 1 pinch Seasoned salt from my KB
- 50 g Pickles
- 2 tbsp Sour cream
To fry:
- Rapeseed oil
- Spread out the butterfly steaks and wrap the cheese in the ham, cut the pickles into slices and place the steaks with the wrapped cheese and fold them up! So that the cheese doesn’t run out when frying! Put it together with a toothpick and season with a little garlic pepper and seasoned salt!
- Now whisk the eggs and add the mineral water, put the flour in a bowl and breadcrumbs in a bowl as a breading line! First turn cordon bleu in flour, then in egg, then breadcrumbs well! Bake in hot oil over medium heat! Remove toothpick!
Preheat the oven to 50 degrees!
- Keep warm in the oven!
- Heat the butter in a saucepan and stir in the flour. Bring to the boil with the broth, stirring constantly, and put back down again immediately. Add mustard, sugar and white wine and season with seasoning salt, garlic pepper and pepper! Dice the pickles and add them! Finally refine with sour cream!
- Serve! We also had crispy potatoes & salad!
- I don’t like normal cordon bleu at all! But that, nice and strong, exactly mine! 😀
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