Veal Cordon Bleu
- potato salad
- 1 pound assorted small potatoes
- 1/2 cup beef or vegetable stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon mustard, plus more to taste
- 2 tablespoons canola oil
- salt and pepper, to taste
- yogurt sauce
- 1 cup Greek yogurt
- 1/4 cup finely chopped chives
- 1 clove garlic, finely minced
- salt and pepper, to taste
- cucumber salad
- 2 cucumbers, peeled, deseeded, and sliced
- salt, as needed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons sesame seeds, divided
- 2 tablespoons white Balsamic vinegar
- 2 veal cutlets
- 2 tablespoons sweet mustard
- 2-4 slices prosciutto
- 1 bunch arugula, finely chopped
- 1/2 cup Parmesan, coarsely grated
- 2 eggs
- 1 cup flour
- 2 cups cornflakes
- 1 cup breadcrumbs
- 2 tablespoonscanola oil or clarified butter, for frying
1. Preheat oven to 325° F / 160°C. To make the potato salad, boil the baby potatoes in salted water under tender—about 8-10 minutes. Drain, peel, and half potatoes and place in a medium bowl. For the dressing, mix the beef or vegetable stock, apple cider vinegar, and mustard and add to potatoes. Set aside. Before serving, canola oil, salt, and pepper to desired texture and taste.
2. To make the yogurt sauce, mix Greek yogurt, chives, and garlic, and add salt and pepper to taste. Set aside.
3. To make the cucumber salad, add sliced cucumbers to a sieve. Sprinkle with salt and leave for at least 10 minutes to remove excess moisture. Add olive oil, 2 tablespoons sesame seeds, and white balsamic vinegar to sieve and incorporate. Allow to drain and set aside.
4. To make the veal Cordon bleu, cover cutlets loosely in cling wrap. With a tenderizer or heavy knife (preferably a cleaver), carefully pound them until they are soft and thin–about 1/2 inch thick. Remove from cling wrap. Spread mustard onto the cutlets and cover each with a layer of ham, a layer of arugula, and a generous sprinkle of Parmesan. Season with salt and pepper.
5. To make the breading, in a medium or large bowl, combine cornflakes, breadcrumbs, and remaining sesame seeds. In a separate bowl, whisk eggs until yolks and whites are blended. To bread the cutlets, roll them each in flour, then dip them into the egg mixture, and then in cornflake mixture. Repeat so that each cutlet gets a full second coating.
6. In a large frying pan, heat the oil or clarified butter and fry cutlets until they are cooked through and golden brown—about 6-8 minutes. Remove excess oil with paper towels, place on a baking sheet, and bake in the oven for 10 minutes. The cutlets should be crispy but not burnt. Serve with cucumber-sesame salad and yogurt sauce.
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