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Fried cordon bleu with puree and lukewarm cauliflower salad
Cordon bleu with puree and a salad of cauliflower, arugula and capers.
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Ingredients
Directions
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Boil the potatoes in water with a little salt in about 20 minutes until done. Drain and puree with the milk, butter and mustard. Season with salt.
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In the meantime, heat the oil in a frying pan and fry the cordon bleus on low heat for about 10 minutes until golden brown and done. Times regularly.
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In the meantime, cut the cauliflower into small florets and boil 5 minutes in water with salt until al dente. Drain and drain well.
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Let the capers drain and absorb 2 cubits of liquid. Mix the moisture with the oil and pesto into a dressing.
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Spoon the cauliflower with the arugula and capers and drizzle with the dressing. Serve with the puree and a cordon bleu.
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Nutrition
275Calories
Sodium0% DV1.080mg
Fat14% DV9g
Protein66% DV33g
Carbs3% DV10g
Fiber32% DV8g
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