CORDON BLEU WITH ALPINE CHEESE & MASHED SWEET POTATOES
Lena from Mein leckeres Leben (My Delicious Life) shows you how to prepare the Cordon Bleu with Alpine cheese and mashed sweet potatoes.
INGREDIENTS
Cordon bleu
- 2 turkey cutlets, organic
- 4 slices ham, of your choice
- 4 slices of Alpine cheese
- 6-8 basil leaves
- 1 egg
- 1 tbsp whipped cream
- 50 g of flour
- 150 g breadcrumbs
- Salt and pepper from the mill
- Oil, for baking
Mashed sweet potatoes
- 1 large sweet potato
- 50 ml milk or whipped cream
- 1 tsp butter
- Salt and pepper from the mill
- Pinch of fresh nutmeg
Garnish
- green asparagus
- cocktail tomatoes
- pine nuts
METHOD
- Gently flatten the meat with a meat mallet, then season with salt and pepper. Place 2 slices of ham, cheese and basil leaves on top of each cutlet. Roll up tightly and close with a skewer or toothpick. Season with salt and pepper all around again.
- Beat the egg with cream. Sprinkle the flour and breadcrumbs onto separate plates.
- Coat the meat by first rolling in the flour, then dip in the egg mixture and finally in the breadcrumbs.
- Heat two to three centimetres of oil in a pan. Gently place the meat in so that it begins to bubble on the sides. Fry the cordon bleu over medium heat for 3 to 4 minutes on each side until golden brown. Remove from the pan, pat dry with paper towel and then bake in the oven at 180 °C for 6-7 minutes.
- Cut the cordon bleu roll into slices and serve on the mashed sweet potatoes.
Garnish
- For the mashed sweet potatoes, peel the sweet potato and cut into small pieces. Place in a saucepan with water, add salt and boil until tender for 10 minutes.
- Strain the water and let the steam escape. Add milk or cream to the boiled sweet potato and mix finely with a hand blender. Enrich with butter and season with salt, pepper and nutmeg,
- Sauté a few asparagus pieces in a little olive oil and serve with the mashed sweet potatoes. You can also add cocktail tomatoes and roasted pine nuts.
AND ON THE DINNER TABLE.