Cordon bleu of veal loin

Ingredients for 2 servings:

• 300 g veal (veal loin), boneless, in one piece
• 2 slices lean cooked ham
• 2 slices of Emmental cheese
• 2 tbsp Flour (Vienna Griessler)
• 3 tbsp, heaped breadcrumbs
• 1 large egg(s)
• 1 tbsp cream, fresh
• 1 tbsp lemon juice, freshly squeezed
• a little nutmeg
• salt and pepper
• 250 ml sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Halve the meat. Then make a butterfly cut in each piece: Place the knife in the middle and cut, but only far enough so that the meat still holds together at the back; do not cut all the way through. Unfold the meat and flatten it thinly between two layers of cling film using a spatula, carefully. This takes time and is a bit tiring. Prepare three plates large enough for the meat. In one, beat the egg, lightly whip the cream, and fold it in. Add the lemon juice and freshly grated nutmeg. In the other plates, add the flour and breadcrumbs. Lightly salt and pepper the meat on both sides. Then top each plate with a slice of cheese, then add the ham. Fold the meat together. Make sure there is no excess cheese or ham; if necessary, trim it off and place it in the pan. First coat the meat in flour, then dip it in the egg, and then coat it in the breadcrumbs. It is important not to press down and shake off any excess. Heat enough oil in a pan. Dip the handle of a wooden spoon into the oil. When small bubbles form, the temperature is perfect. The oil shouldn’t be too cold, or the breading will absorb it. Fry the meat on both sides for 3-4 minutes until golden brown, basting with oil frequently. Turning works best with two spoons (only turn once!). After turning, reduce the heat. Drain the meat on kitchen paper and then enjoy a wonderfully juicy, pink-roasted piece of meat with a creamy center. Fried potatoes and cucumber salad go well with it.