Cordon bleu with potatoes

Name: cordon bleu with potatoes
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: French
Ingredients: 4 fillet steaks; 4 to stick raw ham; 4 to stick young mature cheese; 1 egg beaten; 8 el bread crumbs; 2 bags pound of bantam (potatoes, a 500 g), scrubbed clean; 2 toes garlic; 1 tray rosemary 15 g; 8 el olive oil; 1 bag arugula 75 g; 2 bowls tasty tomatoes in parts; 3 el balsamic vinegar

A tasty French recipe. The main course contains the following ingredients: meat, filet steaks, raw ham, young cheese, egg (beaten), breadcrumbs, pound of crab ((potatoes, a 500 g), scrubbed), garlic, rosemary (15 g), olive oil, arugula (75 g), tasty tom tomatoes (in parts) and balsamic vinegar.

Ingredients

Kitchen Stuff

rolling pin, 8 cocktail sticks, baking dish (20 x 30 cm)

Directions

Place the fillet patches on a piece of cling film. Cover with a piece of cling film. Save the meat flat with the rolling pin. Cut the pieces of meat open in width, but leave to sit on one side. Place 1 side of each piece of meat with 1 slice of ham and place 1 slice of cheese on top. Close the cordon bleus again and fix with 2 cocktail sticks.
Take the meat through the egg and cover with breadcrumbs. Place on a plate, cover and put in the refrigerator until use.
Meanwhile, halve the potatoes in the length and cook for 8 minutes in water with salt. In the meantime, preheat the oven to 180 ° C. Slice the garlic, rises the leaves of the rosemary and cut finely. Mix with the garlic and 4 tbsp oil. Drain the potatoes and let evaporate. Put in the baking dish and scoop with the garlic-rosemary mixture. Sprinkle with salt and pepper and bake for about 30 minutes in the oven. Spoon halfway.
In the meantime, remove the cordon bleus from the refrigerator. Heat the rest of the oil in a skillet and bake the cordon bleus in 5 min. Around golden brown. Put the lid on the pan, turn the heat down and let it cook for 15 minutes. Times regularly. Turn off the heat and allow to stand for another 10 minutes.
In the meantime, cut the rucola coarsely. Do with the tomatoes in a bowl. Scoop the vinegar through the salad. Divide the potatoes over 4 plates and place a cordon bleu on each plate. Serve the salad next to it.