Wild garlic cordon bleu à la Katja

Ingredients for 2 servings:

• 2 pork schnitzels
• 2 slices of Emmental cheese
• 2 slices of cooked ham
• 90 g cream cheese
• 15 leaves of wild garlic
• 1 egg(s)
• e.g. breadcrumbs
• some salt and pepper
• e.g. rapeseed oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with delicious wild garlic, cheese and ham filling

Dice the Emmental cheese and ham, then cut the wild garlic into thin strips. Mix all three ingredients with the cream cheese and a little salt and pepper (to taste, as the wild garlic is a great seasoning on its own) until smooth. Pound the pork schnitzels (if necessary) until they are nice and tender. Then place 1 tablespoon of the wild garlic, cheese, and ham paste on one side of the schnitzel and fold the schnitzel closed. Secure with small skewers or toothpicks to keep the filling inside the schnitzel pocket. Crack the egg and lightly beat it in a deep plate. Place the breadcrumbs on a second plate with a little salt, pepper, and any desired seasonings and mix. Lightly sprinkle the schnitzel pockets with salt and pepper, then coat them in the egg and breadcrumbs to create a nice coating. Now simply fry the finished cordon bleu in oil until the coating is golden brown. Mashed potatoes or creamed mushrooms go perfectly with this.