Sunday, 28 August 2016

Cordon Bleu on mixed veggies

This cheese and ham filled meat is a very old classic.  The blue ribbon has its history in a French cooking school and is a synonym for high ranking culinary expertise. There is an order who has a golden cross hanging from a blue ribbon.
But there is an other story too. A cruise ship made the fastes trip over the Atlantic ocean in 1929 and won the blue ribbon. In honor of this victory the captain ordered the kitchen to  make something special and out came the veal schnitzel filled with cheese and ham. It was called then Cordon bleu.

Mostly used meat is veal or pork filled with a melty cheese such as Gryerère, Appenzeller or Emmenthal  and a lean slice of cooked ham.

I served it with a mixed vegetable that was finish with lots of Hungarian paprika powder and a little cream.

2 veal schnitzel 160 g each
2 slices of lean cooked ham
2 slices of cheese
1 egg
60 g breadcrumbs
30 g flour
salt and pepper
1 tsp paprika paste
2 tbsp white wine

3 long red peppers
2 big spring onions
4 cloves of garlic
1 red chili
1 medium leek
2 tbsp Hungarian paprika powder
salt and pepper
50 ml cream
30 ml white wine

Flatten the veal a bit with your hand, season with salt and pepper. Stick in a piece of ham and cheese and close the meat. You can use a toothpick to close them.
Beat the egg and get the cordon bleu through flour, egg and breadcrumbs and cook them in oil on medium heat.

In a second pan start with onions, garlic and chili in olive oil, give it a head start for 3 minutes, get in the chopped peppers and leek and cook that for 5 more minutes. Add wine and cream and the herbs and lots of Hungarian paprika powder.

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