Cordon Bleu with Potato and Radish Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 954 cal. | (45 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 17.7 mg | (148 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,831 mg | (46 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram potatoes
- 1 onion
- ½ bunch Radish
- 2 Tbsps scallions
- 4 Tbsps White vinegar
- 6 Tbsps Beef broth
- 1 tsp Mustard
- salt
- peppers
- 6 Tbsps sunflower oil
- For Cordon Bleu
- 4 thin Pork cutlets about 150 grams each (approximately 5 ounces)
- 4 slices Gouda
- 4 slices ham
- salt
- freshly ground peppers
- 2 eggs
- 2 Tbsps Pastry flour
- 8 Tbsps breadcrumbs
- 4 Tbsps vegetable oil
- 3 Tbsps butter
- 1 lemon (zest peeled, cut into wedges)
Preparation steps
Rinse the potatoes, cook, peel, let cool slightly and cut into slices. Peel and finely chop the onion. Rinse the radishes and cut into 3 mm wide pins (approximately 1/10 inch).
Stir together the white wine vinegar with the broth. Add in the mustard, salt and pepper and stir. Add the oil and stir. Gently mix the onions, radishes, potatoes and chives with the sauce and let it sit about 15 minutes.
For cordon bleu: Flatten the pork and season with salt and pepper. Put one slice of cheese and one slice of ham on each, fold over and close with toothpicks. Whisk the eggs in a deep dish. Put the flour on a shallow dish and the breadcrumbs on a shallow dish. Turn the meat in the flour, then the egg, then the breadcrumbs.
Heat oil and butter in a pan and fry the cutlets until golden brown on each side over medium heat.
Arrange the pork on plates and serve with the potato salad and lemon wedges.
