Schnitzel (Cutlets) Cordon Bleu

 

The Cordon Bleu goes well with fries, but also with a hunter's sauce with Spätzle.

Preparation time approx. 30 minutes

Preparation You'll need: A large non-stick pan for the Schnitzel Three plates for breading the cutlets
Ingredients (for 2 people) 2 slices of veal cutlet as large as possible but very thin (each approx. 180-200 g) - from the topside (standard) or the nut (juicier). You should have them knocked at the butcher's, that's when they taste best. 2 eggs (M) 2 slightly thicker slices of Appenzeller cheese 4-6 thinner slices of Parma ham approx. 75 g breadcrumbs (depending on the size of the cutlets) Some regular flour approx. 50 g butter Salt, ground pepper, sunflower oil 1 lemon (to squeeze over the cutlets at the table, if you like)
First Steps To bread the cutlets, you need three large plates for 3 Tbsp. flour, 2 whole eggs/M (salt and pepper well and whisk with a fork) and about 75 g breadcrumbs. See also my recipe for Wiener Schnitzel. Prepare approx. 50 g butter. It is best to have the butcher pound out the cutlets thinly or you have a meat tenderiser. Salt and pepper the cutlets, place 2-3 slices of Parma and 1 slice of Appenzeller on one half. Fold the cutlets so that the ham and cheese are no longer visible.
Fry the Schnitzel Carefully turn the cutlets in flour, egg and finally in the breadcrumbs - make sure that the egg is also on the edge (this makes everything stick together and you don't need toothpicks). Press the breadcrumbs down well. Heat the oil in a large frying pan and fry the breaded cutlets until they are browned (approx. 2-3 minutes per side). Remove from the pan and place on some kitchen paper on the side. Now add about 50 g butter to the used pan and fry over a good heat. Fry the cutlets again for 1 minute per side. Drain briefly on fresh kitchen paper.