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🍽️ Veal Cordon Bleu with Mushroom and Spring Onion Vegetables

766 kcal · 30 min · 4 servings

Ingredients

• 4 slices veal cutlets
• 4 slices cheese (e.g. Alpine cheese, Emmental)
• 4 slices ham
• 2 eggs
• 4 tbsp flour
• 6 tbsp breadcrumbs
• oil (for frying)
• 500 ml veal stock
• 6 thyme sprigs
• 1 clove garlic
• 200 g mushrooms
• 1 bunch spring onions
• 3 tbsp butter
• 100 ml whipping cream
• 1 splash white wine
• 1 tbsp crème fraîche
• 1 tbsp parsley (chopped)
• salt
• pepper (from the mill)

Instructions

1. 1. Put the veal stock, four thyme sprigs, and one peeled clove of garlic into a pot.
2. 2. Let the mixture simmer until the volume has reduced to about half.
3. 3. Clean the mushrooms thoroughly.
4. 4. Slice the mushrooms.
5. 5. Wash the spring onions.
6. 6. Trim the ends of the spring onions.
7. 7. Cut the spring onions into pieces about three centimeters long.
8. 8. Rinse the veal cutlets under running water.
9. 9. Pat the veal cutlets dry with kitchen paper.
10. 10. Pound the veal cutlets flat with a meat mallet if necessary.
11. 11. Top each cutlet with ham and cheese.
12. 12. Fold the cutlets over.
13. 13. Season the folded cutlets with salt and pepper.
14. 14. Coat the cutlets in flour so they are completely covered.
15. 15. Dip the sealed cutlets into the beaten eggs.
16. 16. Roll the cutlets in the breadcrumbs.
17. 17. Heat oil in a frying pan.
18. 18. Fry the Cordon Bleu in hot oil on each side for about three to four minutes until golden brown.
19. 19. Make sure not to set the heat too high.
20. 20. Melt two tablespoons of butter in another frying pan.
21. 21. Add the mushrooms and spring onions to the hot butter.
22. 22. Sweat the vegetables for two to three minutes.
23. 23. Season the vegetables with salt and pepper to taste.
24. 24. Remove the thyme sprigs and the garlic clove from the prepared sauce.
25. 25. Pluck the remaining thyme leaves from the stems.
26. 26. Add the thyme leaves to the sauce.
27. 27. Stir one tablespoon of cold butter into the sauce.
28. 28. Season the sauce with salt and pepper to taste.
29. 29. Warm the plates.
30. 30. Divide the mushroom and spring onion vegetables among the pre-warmed plates.
31. 31. Deglaze the pan drippings of the Cordon Bleu with white wine.
32. 32. Let the liquid in the wine reduce.
33. 33. Stir cream and crème fraîche into the reduced liquid.
34. 34. Bring the sauce to a boil.
35. 35. Add chopped parsley to the sauce.
36. 36. Season the sauce again with salt and pepper to taste.
37. 37. Pour the sauce over the vegetables on the plates.
38. 38. Place the fried Cordon Bleu on the plates.
39. 39. Drizzle the remaining sauce over the Cordon Bleu.

Nutrition per serving

• kcal: 766
• Protein: 70 g · Fett/Fat: 40 g · Carbs: 29 g