Lena from "Mein leckeres Leben" tells you here how to prepare the mountain cheese cordon bleu with sweet potato puree.
How to make the cordon bleu
Ingredients
Cordon Bleu
2 turkey escalopes, organic quality
4 slices of ham of your choice
4 slices of mountain cheese
6-8 basil leaves
1 egg
1 tbsp whipped cream
50 g flour
150 g breadcrumbs
Salt, pepper from the mill
Oil for frying
Sweet potato puree
1 large sweet potato
50 ml milk or whipping cream
1 tsp butter
salt, pepper from the mill
a pinch of fresh nutmeg
Optional garnish
green asparagus
cocktail tomatoes
pine nuts
Preparation
Pound the meat flat, season with salt and pepper. Top with 2 slices each of ham, cheese and basil leaves. Roll up tightly and secure with a skewer or toothpick as required. Season all over again with salt and pepper.
Beat the egg with the cream. Put the flour and breadcrumbs on a plate.
Dredge the meat first in the flour, then in the egg mixture and then in the breadcrumbs.
Heat the oil two or three fingers high in a frying pan. Gently place the meat in the pan so that it starts to bubble on the sides. Fry the cordon bleu rolls over a medium heat until golden brown - 3 to 4 minutes on each side. Remove from the pan, pat dry with kitchen paper and bake in the oven at 180°C for 6-7 minutes.
Cut the cordon bleu rolls into slices and serve on the sweet potato puree.
Side dishes
For the sweet potato puree, peel the sweet potato and cut into small pieces. Place in a pan, cover with water, season with salt and cook for 10 minutes until soft.
Drain the water, evaporate, add the milk or cream and blend with a hand blender until smooth. Refine with butter and flavour with salt, pepper and nutmeg.
If desired, sauté a few pieces of asparagus in a little olive oil and serve. Cocktail tomatoes and roasted pine nuts also go well with this dish.
