Cordon Bleu with Cornflakes Breading

For the Cordon Bleu with cornflake breading, pound the cutlets thinly under foil, salt and pepper. Cover one cutlet with ham, top with cheese and ham again, then place the second cutlet on top.

Close with toothpicks or metal skewers on the long edges. Crush the cornflakes with a blender. Beat the egg briefly with the soda water.

First press the meat into the flour, pull it through the egg, then place it into the cornflakes and press them down a little.

Heat the oil with the clarified butter in a frying pan and fry the cutlets on both sides until crispy. Drain the Cordon Bleu with cornflakes on kitchen paper and serve.

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