Cordon bleu


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 692 Kcal, 56g Protein, 23g Carbohydrates, 41g Fat


Ingredients

  • To stuff the steaks
  • 4 veal steaks (e.g. thick flank, each approx. 150 g), cut by the butcher for stuffing
  • 160 g Gruyère
  • 4 slices ham
  • 0.25 tsp salt
  • a little pepper
  • 2 tbsp white flour
  • 1 eggs
  • 100 g breadcrumbs
  • To fry
  • clarified butter for frying

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Instructions

  • To stuff the steaks

    Open out the steaks, place between a cut-open plastic bag, carefully pound to approx. 2 mm thick using the base of a pan or meat tenderizer.
  • Cut the cheese into 4 slices. Wrap a slice of ham around each piece of cheese so that the cheese is less likely to run out while cooking. Place the filling on one half of each steak,
  • leaving a border of approx. 2 cm on 3 sides. Fold the empty half over the filling, press the edges down firmly. If necessary, fold the edges in towards the filling, press down firmly, secure with toothpicks if needed, season.
  • Empty the flour and breadcrumbs into two separate shallow dishes, beat the egg in a deep dish. Toss the steaks in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
  • To fry

    Heat a little clarified butter in a frying pan. Reduce the heat, fry 2 cordon bleus over a medium heat for approx. 4 mins. on each side. Remove, drain on kitchen paper and keep warm. Prop open the oven door slightly with a wooden spoon so that the crumb coating remains crispy. Fry the remaining cordon bleus in the same way.
  • Tip:

    Serve with wedges of organic lemon.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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