Cordon Bleu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal schnitzel from the upper shell
- 4 slices cooked ham
- 4 slices cheese, more flavorful
- pepper
For the breading:
- flour
- salt
- 3 egg (s)
- 4 tablespoon heavy cream
- 6 handfuls corn flakes
Moreover:
- Rapeseed oil or sunflower oil for frying
Print Recipe
Pin Recipe Instructions
- First cut the meat in the middle, fold it over and press it flat with the heel of your hand. Place the ham and cheese on one side. Pour a good pinch of pepper over it. Close the meat. Cut off any excess cheese and ham.
- When the meat has been prepared, the best way to build a breading line. To do this, position three large and flat vessels next to each other. The flour mixed with a little salt is placed in the first container, the eggs whisked with the cream in the second container and the cornflakes in the third container.
- Turn the meat in the flour. Then dip into the egg-cream mixture and then bread with the corn flakes. Press everything down well.
- Heat the fat in the pan. Pour in cordon bleu and turn down the temperature. Fry the cordon bleu on both sides for about 4 minutes until golden.
- Tip 1: In addition to the cornflakes, you can also use Mie de pain (grated white bread) for the breading. Breadcrumbs or breadcrumbs are also possible in a pinch, but Mie de pain makes it crispier.
- Tip 2: It is better to use less salt and pepper, instead use strong types of ham and cheese (e.g. Gruyère).
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