Veal Cordon Bleu with Potato Cucumber Salad
- For the cordon bleu
- 4 Veal cutlets
- freshly ground peppers
- 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 wedge
Cook potatoes in boiling salted water, let cool slightly, peel and slice. Mix with chopped onions.
Heat broth in a pot and season with vinegar, salt, pepper and a pinch of sugar. Pour over potatoes, mix gently and let soak.
Thinly slice cucumber add to potatoes. Mix oil into potatoes.
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.
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.
Heat butter in a pan over medium heat and cook coated veal until golden brown on each side, about 5 minutes.
Garnish cordon bleu with lemon wedges. Serve with potato and cucumber salad.