for 4 person

To stuff the steaks

8 slice	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

How it's done

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.

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