Cordon bleu (pork meat)
Professional
31min
1 serving
Zutaten
200
g
pork escalope
1 egg
1
tablespoon of
milk
flour used for coating
1
teaspoon
of salt
2
pinches
of pepper
1
sheet
of ham per Schnitzel
1
sheet
of cheese per Schnitzel
Oil or clarified butter used for deep-frying
deep-frying
Zum Rezept