Spring cordon bleu

Spring cordon bleu

Total: 30 min. | Active: 30 min.
Nutritional value / person: 656 kcal
, Fat: 40 g
, Carbohydrate: 22 g
, Protein: 50 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To stuff the steaks

8 slices cured ham
120 g Brie (e.g. Brie filled with fresh garlic), cut into four equal pieces
4 veal steaks (approx. 160 g each), cut by the butcher for stuffing, pounded flat
½ tsp salt
a little pepper

For the crumb coating

2 tbsp white flour
1 egg, beaten
100 g panko breadcrumbs

To fry

6 tbsp clarified butter
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How it's done

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To stuff the steaks

Place 2 slices of ham on top of each other (overlapping), top with a piece of cheese and shape into a parcel. Place the cheese parcel on top of half a steak. Fold the other half over the top, press the edges together firmly. Repeat the process for the remaining steaks. Season the meat, secure with toothpicks if necessary.

For the crumb coating

Roll the meat in the flour in batches, shake off the excess, dip in the egg and then the panko breadcrumbs. Press firmly on the crumb coating.

To fry

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the cordon bleus over a medium heat for approx. 4 mins. on each side. Remove and drain on paper towels.

Good to know
Serve with: Baby spinach and green asparagus.
Note: Panko is a Japanese variety of breadcrumbs made from crustless white bread. They are more coarsely ground than western breadcrumbs, very light and turn particularly crispy when fried. They can be used as a crumb coating for meat, chicken, fish, seafood and vegetables. Replace with regular breadcrumbs.

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