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Betty Bossi Koch-Center
To stuff the steaks
How it's done
To stuff the steaks
Open out the steaks, place between a cut-open plastic bag, carefully pound to approx. 2 mm thick using the base of a pan or meat tenderizer.
Cut the cheese into 4 slices. Wrap a slice of ham around each piece of cheese so that the cheese is less likely to run out while cooking. Place the filling on one half of each steak,
leaving a border of approx. 2 cm on 3 sides. Fold the empty half over the filling, press the edges down firmly. If necessary, fold the edges in towards the filling, press down firmly, secure with toothpicks if needed, season.
Empty the flour and breadcrumbs into two separate shallow dishes, beat the egg in a deep dish. Toss the steaks in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
Heat a little clarified butter in a frying pan. Reduce the heat, fry 2 cordon bleus over a medium heat for approx. 4 mins. on each side. Remove, drain on kitchen paper and keep warm. Prop open the oven door slightly with a wooden spoon so that the crumb coating remains crispy. Fry the remaining cordon bleus in the same way.
|Tip:||Serve with wedges of organic lemon.|
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