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🍽️ Cordon Bleu suisse : La recette originale

450 kcal · 30 min · 4 portions

Ingrédients

• 2 escalopes de veau (env. 1,5 cm d'épaisseur)
• 2 tranches de fromage Emmental (ou Gruyère)
• 2 tranches de jambon à cuire (ou jambon cru, maigre)
• 1 œuf
• Farine
• Chapelure
• Sel et poivre
• Beurre clarifié

Préparation

1. 1. Put the flour on a flat plate.
2. 2. Whisk the egg loosely in a deep bowl.
3. 3. Pour the breadcrumbs onto a third plate.
4. 4. Cut the veal cutlets from the side, but do not separate them completely.
5. 5. Open the cut meat like a book.
6. 6. Place one cutlet between two layers of cling film.
7. 7. Pound the meat flat with a heavy, flat object.
8. 8. Carefully remove the cling film.
9. 9. Place one slice of cheese in the center of the meat.
10. 10. Place one slice of ham on the cheese.
11. 11. Fold the meat back together.
12. 12. Secure the edges with toothpicks so they stay closed.
13. 13. Season the cutlets on the outside with salt and pepper.
14. 14. Turn each cutlet in the flour until it is completely covered.
15. 15. Dip the floured cutlet briefly into the whisked egg mixture.
16. 16. Press the egg-coated cutlet firmly into the breadcrumbs.
17. 17. Heat clarified butter in a pan until it starts to smoke slightly.
18. 18. Reduce the heat slightly after the fat smokes.
19. 19. Fry the cutlets for about 3 to 5 minutes per side until golden brown.

Nutrition par portion

• kcal: 450
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 20 g