Veal Cordon Bleu

Name: Veal Cordon Bleu
Total time: 30 min
Yield: 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

with mixed vegetables and boiled potatoes

Average: 5 (1 vote)

(1 vote)

Rate recipe

Save

Health Score:

7,5 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

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?

Kohlrabi carrot ham Tarragon egg shallot

print shopping list

Preparation steps

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

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.