Pork Cordon Bleu with Gratin and Vegetable Side

Ingredients

• 2 tbsp sunflower oil
• 600 g waxy potatoes
• 2 Garlic cloves
• 3 tsp salt
• 300 ml whipping cream
• 1 pinch freshly grated nutmeg
• 4 pork schnitzels (about 160 g each)
• Salt
• Pepper
• 4 slices cooked ham
• 4 slices Emmental cheese
• 60 g flour
• 2 Eggs
• 100 g breadcrumbs
• 150 g cauliflower florets
• 150 g Romanesco florets
• 150 g broccoli florets
• 2 tbsp butter
• 2 tbsp freshly chopped basil
• 80 g clarified butter

Instructions

1. 1.

   Preheat the oven to 160°C fan-forced. Brush a baking dish with sunflower oil.

2. 2.

   Peel and thinly slice the potatoes. Peel, chop, and scatter the garlic in the dish; season with salt.

3. 3.

   Layer the potatoes in the dish and pour over the cream. Season with salt and nutmeg and bake for about 45 minutes.

4. 4.

   Meanwhile, lay the schnitzels flat on a work surface, flatten if needed, and season with salt and pepper. Place a slice of ham and cheese on one half of each schnitzel, then fold the other half over the filling and press firmly together. Sequentially dredge in flour, beaten eggs, and breadcrumbs, lightly pressing the crumbs onto the meat.

5. 5.

   Wash cauliflower, Romanesco, and broccoli. Bring salted water to boil; cook cauliflower and Romanesco for 6 minutes, add broccoli and simmer another 3–4 minutes. Drain and toss in a hot pan with butter and basil. Season with salt.

6. 6.

   Heat clarified butter in a large skillet. Fry the Cordon Bleus on both sides for 5–6 minutes until golden brown.

7. 7.

   Use a round cutter to cut four circles from the gratin; place on plates. Slice the Cordon Bleu as desired and arrange alongside the vegetables beside the gratin. Drizzle with basil butter and serve.