Veal Cordon Bleu

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

Ingredients

for
4
Ingredients
4
4 slices
cooked Ham
4 slices
100 grams
2
100 grams
50 grams
300 grams
500 grams
1 bunch
2
40 grams
1 sprig
1 sprig

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.