Cordon Bleu in Salt Sticks Breading À La Didi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel
- 4 teaspoons pepper, more colorful, freshly ground
- 4 slices Black Forest ham
- 2 slices Gouda, young
- 4 tablespoon flour
- 125 g pretzel sticks
- 3 egg (s)
- 20 g butter
- 2 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Rinse the schnitzel, pat dry, place in a freezer bag and pound until it has enlarged significantly.
- Season the schnitzel on both sides with colored pepper, place a slice of Black Forest ham on each schnitzel and half a slice of Gouda cheese on top. Fold the schnitzels together, pin them with a roulade needle and turn them in flour. Put the pretzel sticks in a freezer bag and pound them very small. Turn the floured and pounded cordon bleu in a beaten egg and then in pretzel crumbs.
- Heat the oil and butter in a pan and fry the cordon bleu until golden brown. Arrange and serve.
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