Summer cordon bleu

Summer cordon bleu

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 654 kcal
, Fat: 38 g
, Carbohydrate: 32 g
, Protein: 44 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Redcurrant sauce

1 tbsp olive oil
1 shallot, finely chopped
½ dl vegetable bouillon
3 tbsp cane sugar
250 g red currants
1 tsp rosemary, finely chopped
salt and pepper to taste

To stuff the meat

4 veal steaks (e.g. topside, approx. 150 g each), cut by the butcher for stuffing, pounded flat
½ tsp salt
a little pepper
120 g cream cheese with herbs
12 slices dry-cured country bacon

For the crumb coating

3 tbsp white flour
1 eggs
60 g breadcrumbs

To fry

4 tbsp clarified butter
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How it's done

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Redcurrant sauce

Heat the oil and briefly sauté the shallot. Add the stock and sugar, cook over a medium heat for approx. 5 mins. Add the redcurrants and rosemary, season and simmer for approx. 10 mins. Leave to cool.

To stuff the meat

Butterfly the meat and season both sides. Place 3 slices of ham on each steak, spread the cream cheese over the top. Fold the steaks over and secure with toothpicks.

For the crumb coating

Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Roll the meat in the flour in batches, shake off the excess flour, roll it in the egg and then the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.

To fry

Heat the clarified butter in a frying pan. Reduce the heat, fry the cordon bleus over a medium heat for approx. 4 mins. on each side until golden. Serve with the redcurrant sauce.

Good to know
Serve with: Roast potatoes or French fries

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