Cordon Bleu

Cordon bleu, translated – “blue ribbon”- was a medal ribbon with which Louis Xv. honored the cook of his mistress, the Countess Dubarry for her cooking skills, and without a doubt the version of her veal escalope served by Rainer Sass in the Das! program also deserves a medal.

From the butcher cut a pocket in the veal back steaks -season the steak with salt and season with pepper. Peel, core and dice the tomatoes, marinate lightly with salt, a touch of sugar, pepper and olive oil and leave to marinate for 20 minutes. Remove the dark green from the spring onions, cut the rest into thin strips, cut the buffalo mozzarella into very fine cubes. Mix well all the ingredients for the filling and fill the veal steaks with it and close them with wooden sticks. Later, fry in a butter-olive oil mixture on both sides over medium heat for 3 minutes each side.

For the sauce, heat the ingredients only in a saucepan and season with a little lemon and, if you like, with butter. Boil the sauce slightly – it should have a liquid consistency.

Then pour the sauce on the plate – steaks on it – ready. It is best to bring to the table not sliced, with a little bit of lemon and rosemary.

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