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Lamb Cordon Bleu with Farmer’s Salad and Sheep’s Cheese Cream

5 from 4 votes
Prep Time 1 hour
Cook Time 10 minutes
Rest Time 3 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Cordon Bleu:

  • 2 Pcs. Lamb salmon approx. 180 g each
  • 60 g Smoked ham
  • 4 Discs Sheep cheese approx. 15 g each
  • 30 g Cornstarch
  • 1 Egg size L.
  • 2 tbsp Cream
  • 30 g Breadcrumbs
  • 30 g Panko flour
  • 1 tsp Salt
  • Sunflower oil for frying

Salad:

  • 400 g Runner beans green fresh
  • 600 g Waxy potatoes
  • 200 g Bacon strips (cut ready)
  • 2 medium sized Onions
  • 1 size Red peppers
  • 100 g Red peppers
  • 20 Pcs. Black olives
  • 5 tbsp Olive oil
  • 8 tbsp White wine vinegar
  • 2 tbsp Sugar
  • Pepper salt

Cream:

  • 190 g Sheep milk cheese
  • 150 g Sour cream
  • Salt optional

Instructions
 

Salad:

  • Wash and clean the beans, cut into pieces approx. 3 cm long. Peel the potatoes and cut into cubes about 5 cm in size. Skin the onions, finely dice. Wash the peppers and cut the core into small cubes. Wash and core the peppers and cut into pieces as large as the potatoes. Halve the olives lengthways.
  • Cook the beans and potatoes separately in salted water for 3 - 4 minutes until slightly firm to the bite. Drain, drain well, transfer to a larger bowl and mix with 4 tablespoons of olive oil.
  • Fry the bacon vigorously in the remaining tablespoon of oil. When it starts to get color, add the onion cubes and sweat for about 1 minute. Then pour everything over the beans and potatoes and mix thoroughly. Then fold in the peppers, paprika and olives and season everything spicy with vinegar, sugar, pepper and salt. The salad should steep for at least 3 hours at room temperature. The longer it lasts, the better it tastes afterwards.

Cream:

  • Use a hand blender to puree both ingredients to a smooth cream, pour into a bowl and place in the refrigerator until ready to use. There it also has the opportunity to become a little firmer again.

Cordon Bleu:

  • Halve each of the two lamb salmon once across. Then make a butterfly cut, i.e. cut it horizontally in the middle so far that you can unfold it. When they are all unfolded, put a correspondingly large sheet of cling film over them and plate them with a smooth meat tenderizer so that they have an even thickness of approx. 8 mm.
  • Now spread the ham on each meat slice and put a small, narrow slice of sheep's cheese on one side. Then fold them all up and press the edges firmly. Build a breading line, i.e. from left to right 1 bowl with corn starch, 1 bowl with the egg whisked with the cream, and a bowl with the bread-panko-flour mixture with 1 teaspoon salt.
  • Now first roll the pieces in the cornstarch, knock them off again, dip them all around in the egg and then coat them thoroughly (including the ends at the sides) with the bread roll panko flour. Either bake the prepared parts immediately or place them on a plate, cover with cling film and store in the refrigerator until consumption.

Preparation:

  • In a pan with a higher rim, pour so much sunflower oil that the bottom is covered about 5 mm and heat it up. When it has reached its temperature, put the cordon bleu in it and immediately turn the temperature down halfway. They should be baked slowly all around until golden brown and crispy. You need 5 minutes for this. When baking, always turn around and place on the side edges. After 5 minutes, cut a part in the middle and see whether it is juicy but no longer raw. Otherwise, turn off the heat completely and leave the pan on it for 1 - 2 minutes and just let the cordon bleu simmer gently. That is enough then.
  • Yes, and if you have prepared everything in time, you can now prepare and "feast" immediately .................... 'n good'n .. .........
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Written by John Myers

Professional Chef with 25 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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