Chicken Cordon Bleu with Mediterranean-style potatoes and fresh salad

Ingredients for 4 servings:

• 4 chicken breasts
• 8 slices of butter cheese
• 8 slices of ham (Thuringian honey ham)
• 8 tbsp breadcrumbs
• 2 eggs
• 2 tbsp flour
• 1 tbsp paprika powder, sweet
• 1 tbsp sea salt
• 10 tbsp peanut oil
• 600 g potatoes (triplets)
• 5 tbsp ketchup (e.g. Heinz)
• 25 g 8 herbs, frozen
• 1 small iceberg lettuce
• 1 small red cabbage
• 3 carrots
• 1 tsp cayenne pepper
• 30 ml maple syrup
• 2 tbsp olive oil, mild

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Cut each chicken breast lengthwise into two flat schnitzels. Flatten slightly with a meat tenderizer. Season with paprika and sea salt. Set up a breading station consisting of a shallow plate dusted with flour, a slightly higher plate with beaten eggs (which have been whisked), and a plate with breadcrumbs (which have also been mixed with a little paprika and sea salt). Cover half of each schnitzel with the cheese and ham, then simply fold the other side onto the topping. Coat the wrapped schnitzel in the flour, dip it in the egg mixture, and then press it down with the breading. Fry the schnitzels in hot peanut oil until golden brown on both sides. The temperature should be such that the breading is nicely golden brown, but the inside is also cooked. Trim the iceberg lettuce and cut it into diamond-shaped pieces. Finely grate the red cabbage and carrots. Place in a bowl. Add the olive oil and maple syrup and mix everything well. Season with cayenne pepper and refrigerate until ready to serve. For the Mediterranean potatoes, peel the small root vegetables and boil them in hot water for about 20 minutes until tender. Then drain the water. Pour the ketchup over the potatoes and add the herb mixture. Mix everything well. Arrange everything on plates and serve.