Lena from Mein leckeres Leben (My Delicious Life) shows you how to prepare the Cordon Bleu with Alpine cheese and mashed sweet potatoes.

And this is how it's done.


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



    • green asparagus
    • cocktail tomatoes
    • pine nuts


    1. 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.
    2. Beat the egg with cream. Sprinkle the flour and breadcrumbs onto separate plates.
    3. Coat the meat by first rolling in the flour, then dip in the egg mixture and finally in the breadcrumbs.
    4. 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.
    5. Cut the cordon bleu roll into slices and serve on the mashed sweet potatoes.



    1. 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.
    2. 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,
    3. 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.
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