Pork Cordon Bleu and Vegetables
Ingredients
- Ingredients
- 1 smaller Broccoli
- 8 baby carrots
- 12 stalks thyme
- 8 thin Pork cutlets (each 90 grams)
- 4 slices cooked ham
- 8 slices Hard cheese (such as Emmentaler)
- 6 Tbsps Pastry flour
- 2 eggs (medium)
- 6 Tbsps breadcrumbs
- salt
- peppers
- 3 Tbsps clarified butter (for cooking)
- 1 Tbsp butter
Preparation steps
For the garnish, rinse the broccoli and divide into florets. Peel the carrot and cut into pieces.
Rinse thyme and shake dry. Lay aside some stems for decoration. Place the pork cutlets in succession in a cut freezer bag and gently flatten each with a rolling pin or rollers. Cut the ham slices in half. Place 1 half ham slice, 1 slice of cheese and 1 stalk of thyme on half a pork cutlet, then fold the other half over top. In one deep dish put the flour, whisk the egg in a second deep dish and place breadcrumbs in a third deep dish. Season the stuffed cutlets with pepper and dredge first in flour, then in egg and finally in breadcrumbs. Heat the clarified butter in a wide pan. Cook the cutlets golden brown over medium heat 6-8 minutes, turning once.
Meanwhile, cook the broccoli florets and carrot pieces in plenty of boiling salted water until al dente, 3-4 minutes. Drain the vegetables, pour into a bowl, add the butter and season with salt and pepper. Cover the bowl and swirl gently. Briefly drain the cooked cutlets on paper towels and serve with the vegetables on plates. Garnish with the remaining thyme.