Freiburg Cordon Bleu

Cut the veal escalopes, each about 1 1/2 cm thick Cut a deep pocket horizontally in the veal escalopes with a pointed kitchen knife

Put the cheese (grated Fribourg Vacherin or possibly Gruyère) in a suitable bowl and sprinkle with white wine.

Pluck the thyme leaves from the twigs, chop them finely and mix them into the cheese. Season with pepper.

Place 1 slice of ham in each meat pocket. Fill the cheese mixture into the ham. Close the cutlets with a wooden skewer.

In a soup plate, mix the egg with the milk. Put the breadcrumbs as well as the flour also in each plate.

Season the cordon bleu on both sides with salt and pepper. Start by turning the cutlets in the flour to the other side, then drag them through the egg and finally turn them in the breadcrumbs to the other side. Press the breadcrumbs well until smooth.

Just before serving, heat enough clarified butter. Roast the cordon bleu over medium heat for about 3-4 min on each side until golden. Bring to the table very hot.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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