Cordon Bleu with Cheese Breading

1. rinse the butterfly cutlet, dry it, season it well with pepper and salt.

2. put the ham as ditto the butter cheese on the cutlet and fold it, pin it with toothpicks.

3. sieve the flour in a bowl and whisk the egg in a second bowl.

4. mix the breadcrumbs with the parmesan cheese, turn the slice of meat at the beginning in the flour to the other side, then pull it through the egg and coat it with the cheese breadcrumbs.

Heat the clarified butter in a frying pan and bake the cheese cordon bleu in it until it is golden, remove it, offer it, garnish it and put it on the table with buttered peas and baked potatoes.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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