for 4 person

Cordon bleu

4	veal steaks (e.g. round, flank, each approx. 150 g), cut for stuffing and pounded flat by the butcher
¼ tsp	salt
a little	pepper
8 slice	dried meat (jerky) (e.g. Bresaola)
200 g	blue cheese (e.g. Roquefort, broken into chunks)

For the crumb coating

3 tbsp	white flour
100 g	breadcrumbs
1	egg

To fry

4 tbsp

clarified butter

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.

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