Ingredients
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
Cordon bleu
For the crumb coating
To fry
How it's done
Cordon bleu
Butterfly the meat and season both sides. Place two slices of meat on each steak, spread the cheese over the top. Fold the steaks over and secure with toothpicks.
For the crumb coating
Empty the flour and breadcrumbs each into a shallow dish. Beat the egg in a deep dish. Turn the steaks in the flour in batches, shaking off the excess flour, then coat in the egg then the breadcrumbs. Press the breadcrumbs down firmly.
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.
| Serve with: | Cranberry sauce |
|---|
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