Valais cordon bleu rolls
Ingredients
for 4 people
| 4 | veal steaks (e.g. round, flank, each approx. 150 g), cut for stuffing and pounded flat by the butcher |
| ½ tsp | salt |
| a little | pepper |
| 4 slice | cured ham |
| 2 | apricots, in slices |
| 150 g | mountain cheese, roughly grated |
| 3 tbsp | white flour |
| 80 g | breadcrumbs |
| 2 tbsp | sunflower seeds |
| 1 | egg |
| 4 tbsp | clarified butter |
How it's done
Cordon bleu
Butterfly the meat and season both sides. Place a slice of ham on each of the steaks, top with the apricots and cheese. Roll up the meat and secure with toothpicks, if necessary.
Crumb coating
Empty the flour into a shallow dish. Mix the breadcrumbs and sunflower seeds in a shallow dish. 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 breadcrumb mixture, press firmly on the crumb coating.
Fry
Heat the clarified butter in a frying pan. Turn down the heat, fry the cordon bleu rolls over a medium heat for approx. 12 mins. all over.
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