Homemade Cordon Bleu: It tastes essentially totally different than within the faculty canteen | EUROtoday

At house, our kids have a want record to keep away from solely fully inedible meals being served. Cordon bleu just lately discovered itself on this optimistic record. My son complained that the schnitzel crammed with ham and cheese was sometimes served at college, however that it was inedible and that he may nicely think about that it may very well be good. At faculty, it was bone dry and the cheese was powerful.

For my model, I exploit Taleggio for the filling of the skinny veal cutlets; it turns into liquid extra rapidly and stays that manner. It additionally has a high-quality aroma and a slight acidity. For the breading, I solely use breadcrumbs created from the white crumbs, with out the crust, referred to as Mie de ache in France, or Panko. I chop the latter up a bit of. The milder breading created on this manner implies that the cordon bleus will be baked for longer, which will increase the understanding that they are going to be cooked whenever you take them out of the fats bathtub.

These are the components:

For the sous-chef:

6 skinny veal cutlets
6 slices of cooked ham
120g Taleggio
2–3 Owner
Flour
Stale white bread with out crust (alternatively Panko, Japanese white bread crumbs)
Neutral oil or clarified butter
Toothpick for closing

For the bean salad:

500 g Buschbohnen
1⁄2 younger onion
4 tbsp apple cider vinegar
3 tbsp olive oil
Salt, pepper

And that is how it’s ready:

For the bean salad, reduce off the stem ends of the beans and cook dinner the pods in loads of well-salted water till they’re gentle – the pod halves ought to separate from one another. Then rinse in chilly water and drain nicely. Halve the drained beans. Peel the onion, reduce into skinny strips, sauté in a bit of oil in a pan till translucent, deglaze with the vinegar and season with a pinch of sugar, pepper and salt. Fold the combination into the beans and season once more earlier than serving.

Place the veal cutlets between two sheets of foil (resembling a cut-open freezer bag) and flatten the cutlets evenly utilizing a flattening iron – a small frying pan will do. The foil prevents the meat from tearing and getting holes. Remove the rind from the Taleggio and reduce the cheese into six finger-thick sticks, then wrap each bit in a slice of ham. Now wrap every ham and cheese parcel in a cutlet and shut with toothpicks. Crack the eggs and whisk with a fork. Chop the white bread in an electrical chopper. First coat the cordon bleus in flour, then in egg after which within the white breadcrumbs. The breading must be as even and closed as potential in order that the melting cheese doesn’t run out when frying. Heat loads of oil in a pan and as quickly because the fats is scorching, fry the cordon bleus till golden brown. Then drain briefly on kitchen paper and serve instantly with the bean salad.

This wine goes nicely with:

Two wines as a result of two wine colours go nicely right here. For the “Gordon,” because the sous-chef known as in Vienna, the place I come from. Interestingly, the “Gordon” is so common in Austria as a result of it comes from Switzerland. And all the things that comes from Switzerland simply needs to be good. First wine: the Müller-Thurgau 2023 from the Rainer Sauer vineyard (Daniel Sauer) in Franconia. On the nostril, citrus notes, chamomile, just a few violets, some stone fruit and a touch of kefir. In the mouth, surprisingly elegant – particularly in a big glass. Second wine: the Pinot noir “Walters” 2018 from Josef Walter, additionally Franconia. On the nostril, a lot of cherry, plum, rose hip and a touch of mint. In the mouth, essentially the most splendidly rustic and peasant Pinot Noir in ages and three days. Drink it chilled. Müller-Thurgau: 9.50 euros at vinoterra.de. Pinot Noir: 9 Euro at weingut-josef-walter.de.

Volker Hobl is a chef and meals stylist. Manfred Klimek is an writer, wine critic and photographer.