Cordon bleu with tomato sauce recipe
Cordon Bleu with Tomato Sauce recipe
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Ingredients
| 4 | pork escalopes |
| 1 slice(s) | cooked ham, cut into 4 equal pieces |
| 2 slice(s) | Gouda cheese, cut into 2 equal pieces |
| 1 | egg |
| 4 tbsp | breadcrumbs |
| 4 tbsp | cornflakes |
| 1 | onion, chopped |
| 100 g | cherry tomatoes, halved |
| 75 g | single cream |
| 150 g | cream cheese |
| salt and pepper | |
| sugar | |
| 2 tbsp | flour |
| 1 clove(s) | garlic, minced |
| 75 ml | vegetable stock |
| 3 tbsp | lard |
| 2 tbsp | oil |
Instructions
Cut a pocket into each escalope. Fill a piece of the ham and a piece of the cheese into each pocket. Press together and season the meat with salt and pepper.
Break the egg into a soup plate and whisk slightly with a fork. In another plate fill some flour and in a third the breadcrumbs, mixed with the cornflakes. Turn the escalopes first in the flour, then in egg and finally in the breadcrumb mixture and make sure they are well coated. In a large pan, heat the lard. Fry the escalopes until golden brown and crispy all around.
In a saucepan, heat the oil. Sauté the onion, tomatoes and garlic for 3-4 minutes. Add the stock, the cream and the cream cheese and cook stirring for 2-3 minutes. Season to taste with salt, pepper and sugar.
Serve the Cordon Bleu with the tomato sauce and e.g. French fries.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Cordon bleu with tomato sauce recipe
Recipe type: xarchivex
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