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PAULASMITH
Cordon bleu
Pork fillet steak with emmental and smoked butcher's ham.
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Ingredients
Directions
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Grind the biscuits in the food processor finely into breadcrumbs or put them in a plastic bag and finely grind them with a rolling pin.
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Season with salt and pepper. Sprinkle the breadcrumbs on a plate.
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Slice the pork fillets as a pita bread, cover them with cling film and store them as flat as possible with a saucepan.
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Beat the eggs. Brush the inside of the meat generously with egg. Use a brush or convex side of a spoon for this.
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Arrange the emmental with a cheese slicer. Fill the pork fillets with a double-folded slice of ham and the cheese.
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Secure the fillets with a cocktail stick. Roll the filets through the egg, sprinkle with salt and pepper and then roll through the breadcrumbs.
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Heat the butter in a frying pan with non-stick coating. Once the butter is no longer bubbling, put the meat in the pan.
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Fry the cordon bleus on both sides in 10 min. Until cooked and golden brown.
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Nutrition
515Calories
Sodium18% DV435mg
Fat45% DV29g
Protein96% DV48g
Carbs5% DV16g
Fiber4% DV1g
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