Blue cord

Cordon bleu, blue ribbon or blue ribbon is the right choice for Sunday lunch. Juicy, soft meat with a rich taste of melted ham and cheese will satisfy all members of your family!

INGREDIENTS

8 thin veal steaks

4 leaves of cooked ham

4 cheese leaves

1 egg

Salt and pepper to taste

optional: mashed tomatoes, sour cream, mustard, tartar sauce

flour

prezle

1 lemon

PREPARATION:

Beat the veal steaks with a hammer to make them as soft as possible.

Then, add salt and pepper to the steak and thinly coat one side of the steak with the desired coating (mashed tomatoes, sour cream, mustard or tartar sauce).

Place the cheese leaf and the ham leaf between the two coated steaks and fasten the steaks with a toothpick to join them.

The meat sandwich obtained in this way is first rolled in flour, then in a well-beaten egg and finally in breadcrumbs and fried in a pan in deep oil on both sides until well browned.

Cordon bleu veal steaks are served with a slice of lemon and french fries.

Thicker pieces of steak can be cut on one side in the form of a pocket and filled with cheese and ham by wrapping a cheese leaf in a ham leaf and carefully placing them in the steak.

Instead of veal, you can also use chicken fillet to prepare Cordon bleu.

Pleasant!