Chopped Cordon Bleu Schnitzel

In the original, the minced steaks according to this recipe should be prepared from veal meat, but also from classic beef mixed 1:1 with pork meat are very good and much cheaper.

Ingredients:

1 kg ground pork beef mixture 100 g of sliced cheese 100 g ham 4 tbsp smooth flour 2 pcs boiled potatoes 2 pcs eggplant Dijon mustard frying oil citron pepper salt For coating: smooth flour breadcrumbs milk 2 pcs eggs

Procedure:

1. Combine minced meat with cooked grated potatoes and egg, thicken with flour, salt, pepper, knead well, form patties
2. Brush the meat portions prepared in this way with mustard, place a slice of ham and a slice of cheese on each patty, cover with the other patty, close the edges well and wrap in a classic triple wrap, i.e. in flour, beaten eggs and breadcrumbs
3. Fry the wrapped minced steaks in enough oil until golden brown on both sides 4.

Note:

Cordon bleu is the name of a French order and school of cookery three centuries younger. Members of the L’Ordre des Chevaliers du Saint Esprit wore a cross on a blue ribbon (le cordon bleu). They called themselves “les cordon bleus” and met at lavish banquets, also metaphorically referred to as cordon bleu. It was the French Revolution that brought an end to the order and the feasting, but the symbol has been permanently adopted as a sign of high quality.