Bonifaz Original Dumplings with Marinaded Strawberries

Cinnamon breadcrumbs:

• 150g white breadcrumbs
• 60g butter
• 2 tablespoons sugar
• 1 pinch cinnamon

Dumplings:

• 150g Bonifaz Original
• 40g icing sugar
• 1 pinch lemon or orange rind
• pulp of ½ vanilla pod
• 1 pinch salt
• 2 egg yolk
• 280g curd (leave 500 g lowfat quark to drain in a towel over night)
• 120g white breadcrumbs (crustless white bread recommended)

Strawberries:

• 400g strawberries
• 2 tablespoons icing sugar
• several drops lemon juice
• 1 teaspoon orange liqueur

Step 1
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.

Step 2
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.

Step 3
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.