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Cordon bleu with summer vegetables Recipe

Cordon bleu with summer vegetables

Recipe Ingredients for Cordon bleu with summer vegetables

4 pcs Schnitzel (upper shell) 180g jew
Salt, freshly ground pepper
4 Scb cooked ham
150 grams Emmenthaler in the piece
Flour, bread flour
2 pcs Eggs
8 tbsp Olive oil for frying
1 pc Lemon
For the vegetables:
400 grams Carrots
1 pc Kohlrabi
1 Pk green peas (frozen 400g)
2 tbsp Butter
1 pinch Sugar
1 bunch parsley

Cordon bleu with summer vegetables Recipe Directions

Peel the carrots and kohlrabi, cut into sticks like French fries.

Covers scavenger Rinse with cold water and pat dry, flatten slightly. Normal use pepper, salt reduced, as ham and cheese are already salted.

Each a slice of ham and cheese put on the meat, all folded into a bag and secure with toothpicks 1-2. One can pursue with a little bunch of parsley.

The cordon bleus bread thoroughly in flour, egg and breadcrumbs. Especially make sure that the sides are well sealed with the breading, frying it is not the cheese runs out. On both sides in hot oil until golden brown.

2 tablespoons butter, 4 tablespoons water, salt and sugar, heat, Darin and carrots (use a lid) Kohlrabi sauté 4-5 minutes until al dente. When the vegetables have reached desired doneness, the still frozen peas are added. Stir well, let länfger not pull more than 1-2 minutes. Thaw the peas in the hot vegetables at once and are then experience shows that even at all.

Vegetables with plenty of chopped parsley to taste and serve with the Cordon Bleu. Each corner to create a lemon. Best suited for this purpose potatoes, fried potatoes or french fries


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