Preparing the Schnitzel
Tap the Schnitzel carefully using some foil and a meat tenderizer.
Cordon bleu (pork meat)
200g
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
100g
1 serving
energy
523 kJ
1592 kJ
125 kcal
380 kcal
fat
5 g
15 g
saturated_fat
2 g
6.1 g
carbs
0.5 g
1.6 g
sugars
0.5 g
1.6 g
protein
19 g
58 g
salt
1.4 g
4.2 g
Cordon bleu (pork meat)
description & times
The cordon bleu is a type of Schnitzel filled with ham and cheese and then deep-fried in hot fat. Here, it is made from pork. The traditional cuisine uses veal. The name cordon bleu comes from France and means blue ribbon.
Filling with ham and cheese
Press the cutlets flat and sprinkle each piece on both sides with salt and pepper.
Place the ham and cheese on the topside. Fold the Schnitzel. Fix them with a wooden spit or a roulade needle.
Cutting the escalope
Heat the oil in a frying pan. The Schnitzel need to nearly be drowned in hot fat, so don't hesitate to use a lot of it. Beat the egg, add the milk, salt, pepper, and stir thoroughly using a fork. The meat is first covered in flour, then put it in the egg mixture and finally attach the breadcrumbs.
Deep-frying
Carefully shake off the surplus breadcrumbs. Fry the meat in hot fat. It's done when the breadcrumbs are crispy and golden-brown.
Nicht zu rasch backen, das Fleisch ist dicker als normale Schnitzel und braucht etwas länger.
Cordon bleu
Remove the finished cordon bleu from the fat. Let them drain on kitchen crepe. Serve hot and enjoy.
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