Veal Cordon Bleu with Potato Cucumber Salad

Veal Cordon Bleu with Potato Cucumber Salad
50 min.


for 4 servings
For the cordon bleu
4 Veal cutlets
freshly ground Pepper
4 slices cooked Ham
4 slices Emmentaler cheese
2 Egg yolks
2 tablespoons White wine
100 grams Breadcrumbs
2 tablespoons grated Parmesan
4 tablespoons Pastry flour
3 tablespoons Clarified butter
Lemon wedges
For the salad
800 grams Sweet potatoes
2 Onions (minced)
6 tablespoons White vinegar
200 milliliters Vegetable broth
freshly ground Pepper
1 pinch Sugar
4 tablespoons Vegetable oil
1 Cucumber
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Preparation steps

Step 1/7

Cook potatoes in boiling salted water, let cool slightly, peel and slice. Mix with chopped onions.

Step 2/7

Heat broth in a pot and season with vinegar, salt, pepper and a pinch of sugar. Pour over potatoes, mix gently and let soak.

Step 3/7

Thinly slice cucumber add to potatoes. Mix oil into potatoes. 

Step 4/7

Cut a pocket into veal cutlets. Pound flat and season with salt and pepper. Put a slice of ham and cheese into each veal pocket and secure with wooden skewers.

Step 5/7

Whisk egg yolk with white wine and season with salt and pepper. Mix bread crumbs and parmesan cheese on a plate. Place flour on a plate. Dredge stuffed cutlets in flour, then the egg, then the breadcrumbs. 

Step 6/7

Heat butter in a pan over medium heat and cook coated veal until golden brown on each side, about 5 minutes.

Step 7/7

Garnish cordon bleu with lemon wedges. Serve with potato and cucumber salad.