Cordon Bleu with Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,543 mg | (39 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- salt
- 4 young boar Schnitzel (each about 140 grams)
- 4 slices Boiled ham
- 4 slices Emmentaler cheese
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 120 grams breadcrumbs
- 30 grams butter
- 200 grams Snow peas
- 200 grams Baby carrot
Preparation steps
Peel, rinse and cut potatoes. Use a cookie cutter to make small balls. Reserve extra pieces for another use. Boil in salt water for 10-15 minutes.
Tenderize cutlets to flatten. On one half of each cutlet place a slice of ham and cheese. Fold second half over and press well with fingers to seal. Season with salt and pepper and coat with flour. Dip in beaten eggs and then coat with breadcrumbs. Cook in hot butter for 4-5 minutes on each side, until golden brown. Drizzle with butter throughout cooking process.
Drain potatoes. Rinse and drain again. Cook in a hot non-stick pan in butter for about 5 minutes or until golden brown. Rinse, trim and blanch snow peas in salted water for 1 minute. Drain and cut lengthwise into strips. Rinse carrots and add to potatoes along with snow peas. Season with salt and pepper and cook for 1-2 minutes.
Drain Cordon Bleus on paper towels. Serve with vegetables.
