Cordon Bleu with Thai Asparagus

Ingredients

• 1 red bell pepper
• 1 Garlic clove
• 4 pork cutlets (120 g each)
• 125 g mozzarella (9% fat; 1 ball)
• 80 g Parma ham (4 slices)
• Pepper
• 1 tbsp Olive Oil
• 200 ml vegetable broth
• Salt
• a splash of lemon juice
• 200 g Thai asparagus
• 1 tbsp dried thyme
• toothpicks

Instructions

1. 1.

   Wash, trim, and slice the bell pepper into strips. Peel the garlic and cut it into thin slices.

2. 2.

   Rinse the meat under cold water and pat dry. Slice the mozzarella. Place ham and cheese on each cutlet, fold in half, secure with toothpicks, and season with pepper.

3. 3.

   Heat oil in a pan. Brown the cutlets over high heat for 3 minutes on each side. Transfer to a sheet lined with parchment paper and bake at 120 °C (fan‑less; gas: level 1–2) on the middle rack for about 10 minutes until cooked through.

4. 4.

   Sauté the pepper strips and garlic in the pan’s fond over medium heat for 2 minutes. Deglaze with broth and simmer for 4 minutes. Roughly puree and season with salt, pepper, and a splash of lemon juice.

5. 5.

   Wash the asparagus and cut into thirds. Boil in salted water for 3 minutes until al dente.

6. 6.

   Plate the cutlets on warmed plates, remove toothpicks. Distribute the pepper sauce and asparagus around the meat and sprinkle with thyme.