← All recipes

🍽️ Mediterranean Cordon Bleu with Tomato Rice

758 kcal · 30 min · 4 servings

Mediterranean Cordon Bleu with Tomato Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots and parsnips. Cut off the ends. Dice the root vegetables into small cubes. Wash the spring onions thoroughly. Pat them dry. Slice the white and green parts into diagonal rings. Rinse the pork cutlets. Dry them with a kitchen towel. Season the cutlets with salt.
  2. 2. Heat two tablespoons of oil in a pot over medium-high heat. Add the rice, vegetables, one tablespoon of sugar, and the white onion rings. Sauté the mixture for about two minutes. Stir in the tomato paste and half a teaspoon of salt. Pour in 700 milliliters of hot water. Cover the pot. Simmer the rice over medium heat for about ten minutes. Remove the pot from the heat. Set it aside. Let the rice rest, covered, for another ten minutes.
  3. 3. Slice the mozzarella into eight pieces. Wrap each mozzarella slice in a slice of ham. Dice the remaining ham and mozzarella. Lay the pork cutlets flat. Pound the cutlets flat with a meat mallet. Place a mozzarella-ham combination on each cutlet. Fold the cutlets over. Secure them with toothpicks.
  4. 4. Prepare three deep plates. Whisk the egg in the first plate. Place the flour in the second plate. Spread the breadcrumbs in the third plate. Heat six tablespoons of oil in a frying pan over medium-high heat.
  5. 5. Dust the stuffed cutlets all over with flour. Dip them in the whisked egg. Roll them in the breadcrumbs. Press the breadcrumbs on lightly. Fry the cutlets in the pan for about three to five minutes until golden brown. Turn them several times to ensure even browning. Remove the pan from the heat. Let the meat rest, covered, for about five minutes.
  6. 6. Stir the green spring onion parts, the diced mozzarella, and the ham into the rice. Season the rice with salt and pepper. Plate the vegetable rice and the Cordon Bleu. Serve the dish. Enjoy your meal!

Nutrition per serving