for 4 person

To stuff the steaks

4	veal steaks (e.g. thick flank, each approx. 150 g), cut by the butcher for stuffing

160 g	Gruyère
4 slice	ham

¼ tsp	salt
a little	pepper

2 tbsp	white flour
100 g	breadcrumbs
1	egg

To fry

clarified butter for frying

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.

To fry

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.

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