100 g breadcrumbs
120 g clarified butter
2 piece eggs
60 g flour
8 slice ham
1 pinch lemon pepper
4 slice mountain cheese
30 g panko breadcrumbs
1 tsp salt
400 g veal topside
Mix together the breadcrumbs and panko.
Put the breadcrumb mixture, flour and eggs in three separate, deep plates. 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-sized slices, flatten them evenly with a tenderiser and season with salt and pepper on both sides.
Top the prepared slices with ham and cheese, fold them over and lightly press down the edges.
Ingredients
400 g veal topside, 1 pinch lemon pepper, 4 slice mountain cheese, 1 tsp salt, 8 slice ham
Coat the filled meat slices in the flour, one after the other, then dip them into 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” programme and follow the steps.
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.
Once the BORA X BO has heated up, put the food in the middle of the oven.
When notified, turn the food over and finish cooking.
Ingredients
120 g clarified butter
Remove the cooked cordons bleus from the oven.
Garnish with a wedge of lemon, as desired, and enjoy with chips or potato salad.
1387
95.42 g
96.44 g
35.36 g
