Spring Cordon Bleu

Ingredients for 4 servings:

• 4 veal escalopes (180 g each)
• 4 slices of ham (gourmet ham)
• 200 g herb cream cheese
• 30 wild garlic leaves, finely chopped
• 3 eggs
• Flour
• Breadcrumbs
• 300 g clarified butter
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a slightly different Cordon Bleu with wild garlic

Mix the herb cream cheese with the finely chopped wild garlic, salt, and pepper. Lightly beat the veal escalopes in foil so they are nice and tender and large. Season with salt and pepper on both sides. Place a slice of gourmet ham on each veal escalope. Then place 1 tablespoon of the wild garlic cream cheese in the center of the escalope and fold the escalope closed. Press the edges together firmly so that the filling does not leak out during cooking. Now put the flour in a deep plate. Crack the egg and, in another deep plate, whisk it with a few drops of water, salt, and pepper. Also put the breadcrumbs in a deep plate. Coat each cordon bleu first in the flour, then in the beaten egg, and finally in the breadcrumbs, pressing them down firmly. Coat the edges a second time, first in the egg, and then in the breadcrumbs to ensure the filling stays securely in the cordon bleu. Slowly fry the breaded cordon bleu in clarified butter until golden brown. Once one side is golden brown, flip the cordon bleu and cover the pan. Serve with salad and potatoes.