Cordon Bleu with a Spicy Bonifaz Pepper Filling
- 150g Bonifaz Pepper
- 1 sprig chives
- 4 large thin escalopes veal à 160 g
- mill salt and pepper
- 4 slices of cooked ham, wafer thin
- 2 eggs
- 75g ground hazelnuts
- 75g breadcrumbs
- 1 tablespoon flour
- sunflower oil
- wooden skewers
Cut the Bonifaz Pepper into small pieces for the filling. Wash the chives and chop into fine mini rolls. Kock the veal escaplopes flat if necessary. Dab dry with kitchen towel and season with salt and pepper. Cover the ham slices with the cheese and chives. Fold into a parcel, first lengthways and then at the shorter sides. Place the ham and cheese parcels on top of the escalope. Fold the escalope into a parcel and hold in place using wooden skewers.
Whisk the eggs in a dish and mix the hazelnuts and breadcrumbs together. Dust the cordon bleus with flour. Dip both sides in the egg and then in the breadcrumb mixture and press firmly.
Fry the cordon bleus in oil on both sides for approx. 6 minutes until golden brown. Turn ocassionally. Tipp Tastes best with a lukewarm vegetable salad or a fresh, crunchy salad.