Cordon bleu
by Tavolino
A classic breaded veal schnitzel filled with savory Gruyère cheese and ham. Crispy on the outside and juicy on the inside, a true delight.
Ingredients
- Veal schnitzel 4 pieces (approx. 100 g each)
- Salt as needed
- Pepper as needed
- Gruyère AOP 4 slices (approx. 30 g per slice)
- Ham 4 slices
- Flour 2-3 tbsp
- Breadcrumbs 100 g
- Egg 1 piece
- Milk 1 tbsp
- Clarified butter for frying
- Lemon 1 piece
Preparation
- 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
Season the schnitzels with salt and pepper.
- 3
Wrap each cheese slice with a slice of ham.
- 4
Place the ham and cheese bundles on one half of the schnitzels, leaving a 2-3 cm border around the edge.
- 5
Fold the second half of the schnitzel over and press the edges firmly together to ensure no air is trapped inside.
- 6
Place the flour and breadcrumbs onto separate shallow plates.
- 7
Whisk the egg and milk together in a deep plate.
- 8
First, coat the meat in the flour and shake off any excess.
- 9
Then, dip the meat into the egg and milk mixture.
- 10
Finally, coat in the breadcrumbs and press the breading on firmly.
- 11
Heat the clarified butter in a pan.
- 12
Fry the cordons bleus in batches over medium heat for 4-5 minutes on each side until golden brown and crispy.
- 13
Serve with lemon wedges.