Cordon bleu

Ingredients for 4 servings:

• 600 g veal escalope from the topside
• 4 slices of cooked ham
• 4 slice(s) cheese, spicy
• n. B. Flour
• 3 eggs
• 4 tbsp cream
• 6 handfuls of cornflakes
• salt and pepper
• Rapeseed oil or sunflower oil or clarified butter for frying

Instructions

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

First, cut the meat in the middle, fold it over, and press flat with the heel of your hand. Place the ham and cheese to one side. Add a generous pinch of pepper. Fold the meat shut. Trim off any excess cheese and ham. Once the meat is finished preparing it, it’s best to set up a breading station. To do this, position three large, flat containers next to each other. In the first container, add the flour mixed with a little salt, in the second container, the eggs beaten with the cream, and in the third container, the cornflakes. Coat the meat in the flour. Then dip it in the egg and cream mixture and then coat it in the cornflakes. Press everything down well. Heat the fat in the pan. Add the schnitzels and reduce the heat. Fry the cordon bleu on both sides for about 4 minutes until golden brown. Tip 1: In addition to cornflakes, “mie de pain” (grated white bread) is also suitable for breading. Breadcrumbs or breadcrumbs will also work in a pinch, but mie de pain will make it crispier. Tip 2: Use less salt and pepper and use stronger ham and cheeses (e.g., Gruyère).