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Cordon Bleu in pretzel stick breading à la Didi

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 4 tsp pepper, mixed, freshly ground
  • 4 slices of Black Forest ham
  • 2 slices of young Gouda
  • 4 tbsp flour
  • 125 g pretzel sticks
  • 3 m.-sized eggs
  • 20 g butter
  • 2 tbsp sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Rinse the schnitzels, pat dry, place in a freezer bag, and pound until they have noticeably increased in size. Season both sides of the schnitzels with mixed pepper, place a slice of Black Forest ham on each schnitzel, then half a slice of Gouda cheese on top. Fold the schnitzels together, secure with a rolling pin, and coat in flour. Place the pretzel sticks in a freezer bag and pound until very small. Coat the floured and pounded cordon bleu in beaten egg, then in pretzel crumbs. Heat the oil and butter in a pan and fry the cordon bleu until golden brown. Plate up and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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