Côtelettes cordon bleu à la suisse (Swiss chops)

Ingredients for Côtelettes cordon bleu à la suisse (Swiss chops)

Instructions for Côtelettes cordon bleu à la suisse (Swiss chops)

To prepare the Côtelettes cordon bleu à la suisse (Swiss chops) recipe, please follow these instructions:

Koteletterne horizontal cut through to the bone, and place a meager slice of ham and a slice of gruyere cheese inside the koteletterne. Sticking something ham or cheese outside koteletten, cut it off. Sew the edge at koteletterne together with a darning and cotton yarn. Flip koteletterne in flour, shake them, and return them together in a beaten egg then added a little salt (very little, since both the ham and cheese is salty), and fresh ground pepper. Now invert the koteletterne in finsigtet bread crumbs. Brown koteletterne in a mixture of butter and oil, and fry them for meat is done and the cheese melted. Take the string out, and serve immediately with lemon, fried potatoes and new vegetables.

Tips:
The same recipe can be used for veal chops.