Preparation

Lightly beat the steaks already seasoned with salt, pepper and wine and marinate for 20 minutes.

Open the steaks on the kitchen board and on 2 of them put a slice of ham and another of cheese, then put the other steak to close. In short, make a type of sandwich with the 2 steaks and in the middle the ham and cheese.

Secure the overlapping steaks with chopsticks so that they do not loosen when frying and the filling does not escape.

Pass the steak 'sandwiches' through the wheat flour

In a plate, beat the eggs well, in another plate put the breadcrumbs or breadcrumbs.
Pass the "sandwiches" over the egg and then the breadcrumbs.

Fry the breaded in not too hot oil to allow time to cook inside, until they are golden on both sides. Place on absorbent paper to remove excess oil.

Ingredients

  • Steak à Cordon Bleu or just Cordon Bleu is a type of breaded in which the meat (originally from beef) is stuffed, traditionally with ham (or ham) and cheese, before frying. Usually, steaks are beaten to make them thinner and softer, sometimes marinated in wine or vinegar, and seasoned with salt and pepper; then they are stuffed with slices of ham or ham (in Portugal, the word ham is used exclusively for cooked ham, instead of cold-cured) and mozzarella cheese, gouda or processed, and stuck with chopsticks; pass through flour (optional), beaten eggs or a mixture of egg whites and water, and finally grated bread (breadcrumbs), and fried in hot oil. They are served with rice or potatoes and salad.
  • Ingredients
  • 400 gr of fillet steaks (4 fillets of 100gr each)
  • salt
  • Red pepper
  • dry red wine (or vinegar)
  • 2 slices of lean ham
  • 2 slices of cheese
  • To bread
  • wheat flour
  • 2 eggs
  • 1 cup breadcrumbs
  • Frying oil (corn preference)