Veal Cordon Bleu with Mushroom and Scallions
- 4 slices Veal cutlet
- 4 slices Cheese (such as mountain cheese, Emmentaler)
- 4 slices ham
- 2 eggs
- 4 tablespoons Pastry flour
- 6 tablespoons breadcrumbs
- vegetable oil (to fry)
- 500 milliliters Veal stock
- 6 thyme
- 1 garlic
- 200 grams button Mushroom
- 1 bunch scallions
- 3 tablespoons butter
- 100 milliliters Whipped cream
- 1 splash white wine
- 1 tablespoon Crème fraiche
- 1 tablespoon parsley (chopped)
- freshly ground peppers
Bring veal stock, 4 sprigs of thyme and peeled clove of garlic to a simmer.
Wipe mushrooms with a damp paper towel and cut into slices.
Rinse, trim and cut scallions into 3 cm (approximately 1 inch) long pieces.
Rinse veal cutlets, pat dry and, if necessary pound flat. Place a slice of ham and cheese onto each cutlet and fold. Season with salt and pepper and coat with flour. Dip into beaten eggs and coat in breadcrumbs. Fry in hot oil on each side for 3-4 minutes until golden brown.
Meanwhile, saute mushrooms and scallions in 2 tablespoons hot butter for 2-3 minutes. Season with salt and pepper.
Remove thyme sprigs and garlic from veal stock. Pluck remaining thyme leaves and add to the stock, stir in 1 tablespoon cold butter and season with salt and pepper.
Distribute mushrooms and scallions on a warm plate. Deglaze drippings with white wine and allow to boil down. Stir in cream and creme fraiche, boil, add parsley and season with salt and pepper. Pour over vegetables. Place Cordon Bleu on the plate and drizzle with gravy.