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Summer cordon bleu
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 654
  • Fat about 38g
  • Carbohydrates about 32g
  • Protein about 44g
This is needed
This is needed for 4 people
Redcurrant sauce
  • 1 tbsp olive oil
  • 250 g red currants
  • 1 shallot, finely chopped
  • 0.5 dl vegetable bouillon
  • 1 tsp rosemary, finely chopped
  • 3 tbsp cane sugar
  • salt and pepper to taste
To stuff the meat
  • 4 veal steaks (e.g. topside, approx. 150 g each), cut by the butcher for stuffing, pounded flat
  • 0.5 tsp salt
  • a little pepper
  • 120 g cream cheese with herbs
  • 12 slices dry-cured country bacon
For the crumb coating
  • 3 tbsp white flour
  • 60 g breadcrumbs
  • 1 egg
To fry
  • 4 tbsp clarified butter
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And that's how it's done
And that's how it's done
Redcurrant sauce
Heat the oil and briefly sauté the shallot. Add the stock and sugar, cook over a medium heat for approx. 5 mins. Add the redcurrants and rosemary, season and simmer for approx. 10 mins. Leave to cool.
To stuff the meat
Butterfly the meat and season both sides. Place 3 slices of ham on each steak, spread the cream cheese over the top. Fold the steaks over and secure with toothpicks.
For the crumb coating
Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Roll the meat in the flour in batches, shake off the excess flour, roll it in the egg and then the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.
To fry
Heat the clarified butter in a frying pan. Reduce the heat, fry the cordon bleus over a medium heat for approx. 4 mins. on each side until golden. Serve with the redcurrant sauce.

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