Wild Garlic Cordon Bleu À La Katja
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork schnitzel
- 2 slices Emmentaler
- 2 slices cooked ham
- 90 g cream cheese
- 15 wild garlic leaves
- 1 egg (s)
- breadcrumbs
- some salt and pepper
- Rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Dice the Emmentaler and ham, then cut the wild garlic into thin strips. Mix all three ingredients with the cream cheese and a little salt and pepper (depending on your taste, because the wild garlic is good in itself) to form a mass.
- Beat the pork schnitzel (if necessary) so that they are nice and tender and large. Then put 1 tablespoon of the wild garlic, cheese and ham paste on one side of the schnitzel and close the schnitzel. Secure with small skewers or toothpicks so that the filling stays in the schnitzel pocket.
- Beat the egg and whisk gently in a deep plate. Put the breadcrumbs with a little salt, pepper and any spices on a second plate and mix.
- Sprinkle the schnitzel pockets lightly with salt and pepper, then turn in the egg and breadcrumbs to create a nice breading.
- Now simply fry the finished cordon bleu in the oil until the breading is golden brown. This goes well with mashed potatoes or cream mushrooms.
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