The ideal dish to face the cold season: cordon bleu with a delicious filling of red chicory, apple and pepper cheese. Mouth-watering! try also this Moroccan coffee with the cinnamon recipe too.

Ingredients

Main course per 4 people

4 veal slices for 120 g cordon bleu
salt
paper
2 eggs
100 g of white flour
200 g of breadcrumbs
2 l oil, eg. peanut oil
120 g of butter
Stuffed
100 g of red chicory
100 g pepper cheese, eg. Belio
1 small apple of approx. 120 g
paper

Freind's kitchen recipes, high protein veggie burger recipe.

How to proceed

Preparation: that. 30 minutes

For the filling, cut the chicory lengthwise in half and remove the torso. Cut the leaves into 5 mm strips. Thinly slice the cheese. Cut the apples into quarters, core them and cut into thin slices. Beat the slices well, placed between two sheets of butcher's paper or in a bag for frozen foods. Spread the filling over the meat and pepper. Fold the meat in half, press the edges well, add salt and pepper.

Beat the eggs in a deep dish. Pour the flour and breadcrumbs into separate soup plates. Pass the meat first in the flour, making sure it is well covered over the entire surface. Press the edges again, then pass the slices first in the egg and then in the breadcrumbs. Press the breading firmly onto the meat.

Heat the oil and butter in a saucepan over medium heat. Slowly brown the cordon bleu, turning them twice, depending on the thickness for approx. 10 minutes. As soon as the breading turns golden and the filling begins to come out, remove the meat from the pan. Drain the cordon bleu on kitchen paper. You may be interested to read Dates, nutrients and energy blogpost/ Stuffed Potatoes with Salmon recipe.