Cordon Bleu from Duck Breast with Salmon Ham and Parmesan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 duck breast (Barbarie)
- pepper
- 8 slices ham (salmon ham)
- 4 slices parmesan
- 1 tablespoon flour
- 2 egg (s)
- 4 tablespoon breadcrumbs
- salt
- 20 croquettes
- 4 tablespoon olive oil, virgin
- 1 lemon (s)
- 4 points lamb`s lettuce
Print Recipe
Pin Recipe Instructions
- Remove the fatty skin from both duck breasts and cut into 4 equal pieces. Knock flat like large, thin schnitzel, pepper and top with 2 slices of salmon ham and 1 slice of parmesan. Fold the duck breast down so that the ham and cheese are wrapped in the meat. Do the same with the other pieces of meat. Preheat the oven for the croquettes to 200 ° C.
- Place the flour, beaten eggs and breadcrumbs separately in 3 deep plates. Pepper and salt the individual meat packets. First turn in the flour and knock off. Then turn in the egg. Finally, roll in the breadcrumbs and press them down lightly. Bread the edges of the cordon bleu well.
- Put the croquettes in the oven for about 25 minutes. Heat the oil in a pan and fry the cordon bleu over moderate heat. Serve with the croquettes and garnish with a lemon wedge and lamb`s lettuce.
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