Cordon bleu with raclette cheese

Cordon bleu with raclette cheese

Total: 30 min. | Active: 30 min.
Nutritional value / people: 710 kcal
, Fat: 45 g
, Carbohydrate: 24 g
, Protein: 51 g


4 people


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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4 slices ham (e.g. Rustico)
2 tbsp hot mustard
150 g raclette cheese, cut into slices, halved
4 pork cutlets (e.g. loin, each approx. 150 g), cut by the butcher for stuffing, pounded flat
¾ tsp salt
a little pepper
some toothpicks
1 egg
2 tbsp white flour
100 g breadcrumbs
6 tbsp clarified butter
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How it's done

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Cover the ham with the mustard, place the cheese on top, shape into parcels, place each parcel on one half of the pork. Fold the other half of the pork over the parcels, press the edges together well, season, secure with toothpicks. Beat the egg. Roll the meat in the flour in batches, shake off the excess flour, dip it in the egg and then the breadcrumbs. Press the breadcrumbs down firmly so that they adhere. Heat the clarified butter in 2 non-stick frying pans. 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: Salad.

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