Veal Cordon Bleu with Tomato and Feta Cheese
- 4 thin Veal cutlets (each 120-140 grams)
- 2 eggs
- 200 grams Feta
- 100 grams sundried tomatoes
- 4 tablespoons Pastry flour
- 70 grams breadcrumbs
- 4 tablespoons clarified butter
- freshly ground peppers
- 600 grams frozen French fries
- 1 lemon
- Side salad (choice)
- parsley (for garnish)
- 1 lemon (thinly sliced)
Place the meat between 2 sheets of waxed paper and with the flat side of a meat mallet or the bottom of a pan, pound the meat thin. Place one tomato and some feta cheese on the bottom half of each cutlet, fold the other half over and press to enclose, season with salt and pepper.
Place the flour in one bowl, in another bowl, beat the eggs to loosen and place the breadcrumbs in a third bowl. Dredge the meat in the flour, then dip it in the eggs, allowing the excess to drip off and coat with breadcrumbs pressing to adhere.
Heat 2 tablespoons of clarified butter in each of 2 skillets and saute the cutlets until golden brown, about 3 minutes.
Bake the fries according to package directions.
Serve the cutlets with french fries and a side salad of your choice and garnish with parsley and lemon slices.