Veal Cordon Bleu

with Fried Potatoes
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Veal Cordon Bleu
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
962
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie962 kcal(46 %)
Protein51.35 g(52 %)
Fat51.64 g(45 %)
Carbohydrates78.5 g(52 %)
Sugar added0 g(0 %)
Roughage4.09 g(14 %)
Vitamin A156.75 mg(19,594 %)
Vitamin D1.27 μg(6 %)
Vitamin E6.32 mg(53 %)
Vitamin B₁0.75 mg(75 %)
Vitamin B₂0.75 mg(68 %)
Niacin21.29 mg(177 %)
Vitamin B₆0.65 mg(46 %)
Folate112.53 μg(38 %)
Pantothenic acid1.31 mg(22 %)
Biotin2.21 μg(5 %)
Vitamin B₁₂2.21 μg(74 %)
Vitamin C33.28 mg(35 %)
Potassium1,334.68 mg(33 %)
Calcium441.46 mg(44 %)
Magnesium79.95 mg(27 %)
Iron5.4 mg(36 %)
Iodine27.45 μg(14 %)
Zinc5.09 mg(64 %)
Saturated fatty acids14.87 g
Cholesterol217.26 mg

Ingredients

for
4
Ingredients
600 grams
100 milliliters
4
Veal cutlets (each around 140 grams)
4 slices
Cheese (such as Emmentaler)
4 slices
cooked Ham
100 grams
2
½ teaspoon
finely grated Lemon peel
150 grams
1
red Onion
4

Preparation steps

1.

Scrub the potatoes then steam for about 30 minutes. Peel and let cool.

2.

Layer two sheets of plastic wrap together then brush with a little oil. Working with one veal cutlet at a time, place between oiled plastic wrap and gently pound with a meat mallet to flatten. Top with cheese then ham. Fold in half and lightly press the edges to seal. Season with salt and pepper.

3.

Place the flour in a shallow dish. Beat the eggs with the lemon zest and place in a separate shallow dish. Place breadcrumbs in a third shallow dish.

4.

Dip the stuffed veal cutlets in flour, egg mixture then breadcrumbs, pressing to coat.

5.

Heat 4-5 tablespoons oil in a wide pan over medium heat. Fry filled cutlets until golden brown, about 3-4 minutes on each side.

6.

Cut the potatoes into slices. Fry in remaining oil for about 5 minutes in a nonstick frying pan until light golden brown. Peel the onion and cut into thin strips. Rinse scallions and cut into rings. Add onion and scallions to the potatoes and season with salt and pepper. Fry for about 5 minutes.

7.

Let veal drain on paper towels.

8.

Serve with the potatoes, and cranberries and lemon wedge if desired.