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Origin: Switzerland
Veal Cordon Bleu
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Cordon Bleu is veal schnitzel pounded thin and wrapped around a slice of ham and a slice of cheese. Then the schnitzel is double breaded, and pan fried.

Ingredient List for 4 servings:
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600 gr Veal schnitzel
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30 gr Thin slices of ham
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50 gr Cheese
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2 medium Eggs
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50 gr Bread crumbs
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60 gr Flour
Instructions:
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Fold out the schnitzels on a paper on the kitchen bench, and pound them thin.
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Dived the ham evenly on the schnitzels.
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Dived the cheese evenly over the ham.
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Fold the schnitzels in half.
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Attach the schnitzels with wooden tooth picks so they do not fall apart.
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Put the flour, breadcrumbs, and eggs in different deep plates.
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Stir the eggs together with a fork.
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Roll the schnitzels first in the flour, then in the eggs and then in the bread crumbs.
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Heat up a frying pan and add olive oil in the pan.
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Fry the schnitzels in the frying pan until they have a brown
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Serve immediately together with a salad and for example a potato gratin.
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