Schnitzel mit Käse-Schinken-Füllung (Cordon Bleu) and Vegetables

Ingredients

• 1 small Broccoli
• 8 young carrots
• 12 sprigs thyme
• 8 thin pork schnitzels (about 90 g each)
• 4 slices cooked ham
• 8 slices hard cheese (e.g., Emmental)
• 6 tbsp flour
• 2 eggs (medium)
• 6 tbsp breadcrumbs
• Salt
• Pepper
• 3 tbsp clarified butter (for frying)
• 1 tbsp butter

Instructions

1. 1.

   For the vegetable side, clean and wash the broccoli, then cut into florets. Peel the carrots and cut them into pieces.

2. 2.

   Wash the thyme and shake off excess water. Set aside a few sprigs for garnish. Place each pork schnitzel in a separate open freezer bag and lightly flatten or roll with a rolling pin. Cut the ham slices in half. Place one half of ham and one slice of cheese on top of each schnitzel, add a sprig of thyme, then fold the other half over. In a shallow dish put the flour, in another dish whisk the eggs, and in a third dish place the breadcrumbs. Season the filled schnitzels with salt and pepper, then dredge first in flour, then in egg, and finally in breadcrumbs. Heat clarified butter in a wide pan. Fry the schnitzels for 6-8 minutes over medium heat until golden brown, turning once.

3. 3.

   Meanwhile, cook the broccoli florets and carrot pieces in plenty of boiling salted water for 3-4 minutes until al dente. Drain the vegetables, transfer them to a bowl, add butter, salt, and pepper. Cover the bowl and gently swirl. Pat the filled schnitzels dry on kitchen paper and arrange them with the vegetables on plates. Garnish with the remaining thyme sprigs.