Veal Cordon Bleu

with mixed vegetables and boiled potatoes
5
Average: 5 (1 vote)
(1 vote)
Veal Cordon Bleu
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
4 Veal cutlets
4 slices cooked ham
4 slices Raclette Cheese
100 grams Pastry flour
2 eggs
100 grams breadcrumbs
50 grams clarified butter
300 grams Frozen pea
500 grams Kohlrabi
1 bunch carrots
2 shallots
40 grams butter
1 sprig Tarragon
1 sprig Chervil
salt
peppers
How healthy are the main ingredients?
KohlrabicarrothamTarragoneggshallot

Preparation steps

1.

Rinse meat, pat dry and season with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each cutlet. Fold each cutlet and secure with a toothpick. Peel kohlrabi and carrot and thaw peas. Quarter kohlrabi, cut carrots into slices. Dip cutlets in flour, then in beaten eggs and breadcrumbs

2.

Heat ghee and brown veal cutlets quickly, reduce heat and continue cooking for about 10 minutes. Peel shallots, chop and sauté in butter. Add kohlrabi and carrots and season with salt and pepper. Add half of the tarragon leaves. Saute vegetables covered 8 minutes. Add peas and cook another 4 minutes. To serve, season with salt and pepper and serve with potatoes and vegetables. Garnish with chervil and tarragon.