120 g Clarified butter
8 slice Ham
1 pinch Lemon pepper
30 g Panko breadcrumbs
100 g breadcrumbs
2 piece eggs
60 g flour
4 slice mountain cheese
1 tsp salt
400 g veal topside
Mix together the breadcrumbs and Panko breadcrumbs.
Pour the breadcrumb mixture, flour and eggs into three separate deep dishes. Lightly beat the eggs with a fork.
Ingredients
100 g breadcrumbs, 30 g Panko breadcrumbs, 60 g flour, 2 piece eggs
Cut the veal into equal slices, flatten evenly with a meat mallet and season with salt and pepper on both sides.
Top the prepared pieces with ham and cheese, fold together and press the edges lightly.
Ingredients
400 g veal topside, 1 pinch Lemon pepper, 4 slice mountain cheese, 1 tsp salt, 8 slice Ham
Turn the stuffed pieces of meat one by one in the flour, dip in the egg mixture and allow to drain briefly.
Then dredge in the breadcrumb mixture and press down lightly.
Start the "Cordon Bleu" programme and follow the procedure.
Melt the clarified butter in a pan over a low heat.
Place the cordons bleus on the universal tray and brush both sides with the melted clarified butter.
As soon as the BORA X BO has heated up, place the food in the centre.
When notified, turn the food and finish cooking.
Ingredients
120 g Clarified butter
Remove the finished cordon bleu.
Garnish with a wedge of lemon and enjoy with chips or potato salad.
1387
95.42 g
96.44 g
35.36 g
