4 slice Bergkäse (Alpine cheese)
100 g Breadcrumbs
120 g Clarified butter
60 g Course-grain flour
8 slice Cured ham
2 units Eggs (medium)
2 g Lemon pepper
30 g Panko
6 g Salt
400 g Veal topside
Melt the clarified butter in a pan over a low heat. Put the breadcrumbs and panko, the flour and the eggs on three separate, deep plates. Mix together the breadcrumbs and panko, beat the eggs slightly with a fork.
Ingredients
120 g Clarified butter, 100 g Breadcrumbs, 30 g Panko, 60 g Course-grain flour, 2 units Eggs (medium)
Flatten the veal evenly using a tenderiser and season on both sides with salt and pepper. Top the prepared slices with ham and cheese, fold them over and lightly press down the edges.
Ingredients
400 g Veal topside, 6 g Salt, 2 g Lemon pepper, 8 slice Cured ham, 4 slice Bergkäse (Alpine cheese)
Coat the filled meat slices in the flour, one after the other, then pull them through the beaten eggs, allowing any excess egg to drip off. Next, coat them in the breadcrumb mixture, pressing it on lightly.
Start the “Cordon bleu” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Put the cordons bleus on the universal tray, brush each side with the clarified butter and insert in the oven. When you receive a notification, turn over the cordon bleus and finish baking them.
1387.75
95.45 g
96.45 g
35.52 g
