Cordon Bleu with Almond Breading

For the cordon bleu, wash the cutlets, pat dry, cover with a piece of plastic wrap and gently pound them thin with a meat tenderizer, add a little salt and pepper.

It is best to have the butcher cut the veal cutlets into two slices as thinly as possible. Cover each cutlet with bacon and spread the cheese slices on top.

Fold the cutlets in half, press or pat the edges firmly together, if necessary fix with toothpicks and season only lightly with salt and pepper.

Put flour in a deep plate. Put the organic egg in a second deep plate, season with a little salt and whisk. Breadcrumbs in a third deep plate, mix with almonds.

Roll the cordon bleu first in flour, then in beaten egg and finally in almond breadcrumbs. Press breadcrumbs down a little.

Heat plenty of clarified butter in a deep frying pan and fry the cordon bleu in it until golden brown on both sides, about 4-5 minutes per side.

Remove from pan, drain on paper towels, remove toothpicks (if using) and serve hot.

Preparation Tip:

As a side dish to Cordon bleu with almond breading are suitable both potatoes and rice, chips, mixed or leaf salad and cranberry jam . With spicy cheese it tastes especially delicious !

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