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Cordon Bleu

4 servings

Ingredients

• 130 g Veal knuckle (in two connected slices)
• 1 Prise Salt
• Emmental (in thin slices) (nach Bedarf)
• ham (raw or cooked, thinly sliced) (nach Bedarf)
• Flour (nach Bedarf)
• Eggs (beaten) (nach Bedarf)
• Fat (for deep frying) (nach Bedarf)
• Potatoes (with parsley) (nach Bedarf)

Instructions

1. Per portion, lightly pound two connected slices from the calf's round (120-140 g) and salt them.
2. Between the two meat layers, place a thin slice of Emmental, a slice of raw or cooked ham, and another slice of Emmental.
3. The filling should be slightly smaller than the meat piece.
4. Fold the edges over each other and pound them well together.
5. Coat the filled schnitzel with flour and beaten egg.
6. In hot fat, fry on each side for 3-4 minutes, turning once, until golden yellow.
7. Serve with parsley potatoes and a spicy salad.

Based on a cookbook by Hans Hofer (1964), adapted with AI.