Veal Cordon Bleu with Tomato and Sheep Cheese

Ingredients

• 4 thin veal cutlets (about 120–140 g each)
• 2 Eggs
• 200 g sheep cheese
• 100 g sun‑dried tomatoes
• 4 tbsp flour
• 70 g breadcrumbs
• 4 tbsp clarified butter
• Salt
• ground pepper
• 600 g frozen French fries (for baking or deep‑frying)
• 1 lemon
• salad (optional side dish)
• parsley (for garnish)
• 1 lemon (thinly sliced)

Instructions

1. 1.

   Flatten the meat evenly. Place half of each cutlet with tomato and sheep cheese, fold over the other half, press together, season with salt and pepper, lightly coat in flour, dip through beaten eggs, then dredge in breadcrumbs.

2. 2.

   Heat 2 tbsp clarified butter in two pans and fry each side of the cutlets for about 3 minutes until golden brown.

3. 3.

   Bake or deep‑fry the French fries according to package instructions.

4. 4.

   Serve the cutlets with fries and chosen salad, garnished with parsley and lemon slices.