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Origin: Switzerland
Cordon Bleu
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Cordon bleu is a classic dish from Switzerland made with thin slices of veal wrapped around a filling of cheese and ham, with crispy double breaded surface. When it’s cut open the melted cheese will pour out. Other versions of the dish could be found with pork or chicken.

Ingredient List for 2 servings:
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500 gr Veal schnitzel
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30 gr Ham slices
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60 gr Cheese slices
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2 Eggs
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4 tablespoons Bread crumbles
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60 gr Flour
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2 tablespoons Butter
Instructions:
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Pound the schnitzels so they become very thin.
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Put half the cheese slides on the meat and then the ham, continue with the rest of the cheese.
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Fold the meat in half on the short side and put toothpick on the side to keep them together.
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Put the eggs in a bowl and beat them.
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Pour the flour and the bread crumbles in two different bowls.
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Start by covering the meat in the flour, then in the egg and last in the bread crumbles.
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Put the butter in a frying pan and fry the meat so it becomes crispy and brown on both sides.
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Serve hot directly together with pasta and a salad.
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