1. 1

   Step 1

   Place the veal schnitzels between plastic wrap and pound them flat to a thickness of approx. 2-3 mm using a meat mallet or rolling pin.

2. 2

   Step 2

   Season the schnitzels with salt and pepper.

3. 3

   Step 3

   Wrap each cheese slice with a slice of ham.

4. 4

   Step 4

   Place the ham and cheese bundles on one half of the schnitzels, leaving a 2-3 cm border around the edge.

5. 5

   Step 5

   Fold the second half of the schnitzel over and press the edges firmly together to ensure no air is trapped inside.

6. 6

   Step 6

   Place the flour and breadcrumbs onto separate shallow plates.

7. 7

   Step 7

   Whisk the egg and milk together in a deep plate.

8. 8

   Step 8

   First, coat the meat in the flour and shake off any excess.

9. 9

   Step 9

   Then, dip the meat into the egg and milk mixture.

10. 10

    Step 10

    Finally, coat in the breadcrumbs and press the breading on firmly.

11. 11

    Step 11

    Heat the clarified butter in a pan.

12. 12

    Step 12

    Fry the cordons bleus in batches over medium heat for 4-5 minutes on each side until golden brown and crispy.

    Timer 5 min
13. 13

    Step 13

    Serve with lemon wedges.

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