Cordon Bleu

Ingredients

• 4 thin veal cutlets (about 160 g each)
• 4 slices cooked ham
• 4 slices Chester cheese
• 2 tbsp spelt flour
• 1 egg
• 80 g breadcrumbs
• butter (for frying)
• Salt
• freshly ground pepper
• lemon wedges
• 40 g lamb's lettuce

Instructions

1. 1.

   Season the meat slices with salt and pepper, top each with a slice of ham and cheese, fold them together and press the edges firmly. Then lightly dust the cutlets with flour.

2. 2.

   Beat the egg in one bowl and lightly season it; put the breadcrumbs in another bowl. First coat the cutlets in the beaten egg, then dredge them in the breadcrumbs.

3. 3.

   Fry the cutlets in a pan with hot butter over medium heat until both sides are golden brown. Drain briefly on paper towels. Wash and dry the lamb's lettuce, shake off excess water, and arrange it with the Cordon Bleu on plates. Drizzle with lemon juice before serving.