Cordon Bleu from veal with mushroom spring onion vegetables

Ingredients

• 4 slices veal cutlets
• 4 slices cheese (e.g., Bergkäse, Emmentaler)
• 4 slices ham
• 2 Eggs
• 4 tbsp flour
• 6 tbsp breadcrumbs
• oil for frying
• 500 ml veal stock
• 6 thyme sprigs
• 1 Garlic clove
• 200 g mushrooms
• 1 bunch spring onions
• 3 tbsp butter
• 100 ml whipping cream
• a splash white wine
• 1 tbsp Crème fraîche
• 1 tbsp chopped parsley
• Salt
• pepper from the mill

Instructions

1. 1.

   Simmer veal stock with 4 thyme sprigs and a peeled garlic clove until about half reduced.

2. 2.

   Clean mushrooms and slice them.

3. 3.

   Wash spring onions, trim, and cut into ~3 cm pieces.

4. 4.

   Rinse veal cutlets, pat dry, and if needed flatten. Top each with ham and cheese, fold together. Season with salt and pepper, dredge in flour, dip through beaten eggs, then coat with breadcrumbs. Fry in hot oil 3-4 minutes per side over moderate heat until golden brown.

5. 5.

   Meanwhile sauté mushrooms and spring onions in 2 tbsp hot butter for 2-3 minutes, seasoning with salt and pepper.

6. 6.

   Remove thyme and garlic from the jus, pick off remaining thyme leaves, add to the jus, stir in 1 tbsp cold butter, season with salt and pepper.

7. 7.

   Spread mushrooms and spring onions on warmed plates. Deglaze pan drippings with white wine, reduce, whisk in cream and crème fraîche, bring to a boil, add parsley, season again. Pour over vegetables. Place Cordon Bleu on top and drizzle jus.

8. 8.