Cordon Bleu with Side Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,430 cal. | (68 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 124.3 μg | (207 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 56.5 mg | (471 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 2,046 mg | (51 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 36.9 g | |||
| Uric acid | 720 mg | |||
| Cholesterol | 609 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the cordon bleu:
- 4 Veal cutlets (each about 140 grams)
- 1 Tomato
- 4 slices Cheese (such as Emmental)
- 4 slices cooked ham
- salt
- peppers
- 3 Tbsps Pastry flour
- 2 eggs
- 1 generous pinch lemon zest (organic)
- 120 grams breadcrumbs
- 1 tsp dried thyme
- 1 pinch Red pepper flakes
- 80 grams clarified butter
- For the salad:
- 150 grams Lettuce
- 2 Tbsps lemon juice
- 3 Tbsps Canola oil
- salt
- 1 pinch sugar
Preparation steps
For the cordon bleu: Rinse the cutlets, pat dry and, if necessary, pound to a uniform thickness. Rinse the tomatoes, remove the stems and cut into 4 thick slices. Wrap the tomato slices in cheese and ham and place on the lower half of the veal cutlet. Fold the second half over so that the filling is wrapped. Season with salt and pepper.
Put the flour in a bowl or on a plate. Beat the eggs with the lemon zest in a bowl with a fork. In a third bowl, combine the breadcrumbs with the thyme and red pepper flakes. Coat the stuffed veal cutlets first in the flour, then in the egg mixture and finally in the breadcrumbs and press lightly.
Heat the clarified butter in a pan. Cook the Cordon Bleus on both sides 6-8 minutes over medium heat until golden brown.
For the salad: Rinse the lettuce, spin dry and pull apart into pieces. Mix the lemon juice with the oil. Season with salt and sugar. Mix the salad with the dressing and arrange on plates.
Drain the Cordon Bleus on a paper towel, place on the plates with the salad.
Serve with French fries as desired.
