Veal Cordon Bleu Filled with Wild Garlic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel (approx. 150 g each)
- 0.5 teaspoon ½ salt
- a little pepper from the mill
- 100 g cheese (Fontal)
- 16 wild garlic leaves
- 4 slices cooked ham
- 3 tablespoon flour
- 100 g breadcrumbs
- 2 egg (s)
- some Milk
- 1 tablespoon wild garlic, finely chopped
- some butter for frying
Print Recipe
Pin Recipe Instructions
- Cut a pocket into the schnitzel. Unfold and tap flat. Divide the flour, breadcrumbs and egg on 3 soup plates. Beat the eggs in a plate with a drop of milk. Add the cut wild garlic.
- First cover each of the schnitzel with 4 wild garlic leaves, then place the ham and finally the cheese on top. Fold the schnitzel shut and close the edge with toothpicks. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs, press the breading down well.
- Heat the butter in a frying pan, fry the cordon bleu for approx. 4 minutes on each side. Warm places.
- Noodles go well with it. Foam some butter in the pan and briefly toss the pasta in it. Arrange in preheated plates with the cordon bleu. Serve immediately.
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