Cordon Bleu

Ingredients

• 2 veal cutlets ((or pork or chicken cutlets))
• 1 large slice raw ham
• 5 oz. Comté cheese
• 1 large egg
• 4 tablespoons all-purpose flour
• 6 tablespoons breadcrumbs
• Salt
• Pepper
• Butter ((or clarified butter or sunflower oil, for cooking))
• Meat mallet
• Baking dish

Instructions

1. 1

   Butterfly the cutlets.

2. 2

   Depending on their size, flatten them a little using a meat mallet. Lightly season with salt and pepper.

3. 3

   Cut the slice of ham in half.

4. 4

   On each flattened cutlet, place a piece of ham, then thin slices of Comté.

5. 5

   Fold each cutlet in half and place in the refrigerator for 45 minutes.

6. 6

   Pour the flour into a deep dish.

7. 7

   Beat the egg in a second hollow dish.

8. 8

   Pour the breadcrumbs into a third hollow dish.

9. 9

   Roll the first cordon bleu in the flour and tap it to remove the excess.

10. 10

    Then dip it in the egg.

11. 11

    Finally, roll it generously in the breadcrumbs.

12. 12

    Proceed in the same way for the second cordon bleu.

13. 13

    Preheat the oven to 300 F (150°C).

14. 14

    Heat a generous amount of fat (butter, clarified butter or sunflower oil) in a skillet over medium heat.

15. 15

    As soon as the fat reaches a temperature of 340 F (170°C), dip each cordon bleu into it and fry them on both sides, until golden brown.

16. 16

    Remove the cordons bleus, place them in a baking dish, and bake for 10 to 15 minutes.