Cordon Bleu with Puree
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- salt and pepper
- 200 g lamb`s lettuce
- 200 g cherry tomato (s)
- 5 tablespoon vinegar
- 1 teaspoon mustard, grainier
- 1 teaspoon honey
- 3 tablespoon olive oil
- 4 veal schnitzel, each 125 g
- 2 slices ham, cooked, 50 g each
- 2 slices cheese (Gouda) each 80 g
- 2 egg (s)
- 3 tablespoon flour
- 4 tablespoon breadcrumbs
- 2 tablespoons oil
- 200 ml milk
- 30 g butter or mararine
- 0.5 ½ bowl cress
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel potatoes. Cut into pieces and cook in salted water for about 20 minutes. Clean the lamb`s lettuce, wash and quarter the cherry tomatoes.
- Mix vinegar, mustard and honey with salt and pepper. Withhold the olive oil.
- Knock the meat flat and season with pepper. Halve the ham and cheese slices. Cover each schnitzel with cheese and ham on one half. Fold the other half of the schnitzel over it. Get stuck and salt. Whisk the eggs together. Turn the schnitzel in flour, egg and breadcrumbs. Heat oil in a pan. Fry the schnitzel on each side for about 4-5 minutes.
- Drain the potatoes now. Add milk and fat, mash everything to a puree. Season with salt and nutmeg.
- Mix the lettuce and cherry tomatoes with the dressing.
- Serve the cordon bleu with the mashed potatoes and salad. Cut the cress from the bowl and sprinkle over the puree. Serve immediately.
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