Skinkeschnitzel at la Cordon Bleue

Ingredients for Skinkeschnitzel at la Cordon Bleue

Instructions for Skinkeschnitzel at la Cordon Bleue

To prepare the Skinkeschnitzel at la Cordon Bleue recipe, please follow these instructions:

Bank the Skinkzchnitzler as flat as possible: Lay a schnitzel on a solid surface, for example a plastic tray. Cover with a freezer and flatten the meat flat with the flat side of a meat hammer. The Schnitzler can thus be knocked out to at least double size.
Grease half of the schnitzel with 1 tablespoon mustard and put a slice of cheese packed into ham on top of the mustard. Fold the other half of the schnitzel over and close the "packet" thoroughly with meatballs.
Pan with egg and rasp mixed with salt and pepper.
Step the schnitzler on the forehead in oil 3-4 minutes on each side. If it starts to melt melted cheese, they are finished.
Served eg. With mixed salad or raw potatoes.

tips:
Tip: Skinkzchnitzler can be replaced with chicken breast fillets.