For the cordon bleu special, pound the cutlets thin and salt lightly. Clean, wash, finely chop and steam the mushrooms. Cover one half of each cutlet with a slice of ham, a slice of cheese, the mushrooms and basil leaves.
Then fold each empty half of the meat over the filled one and fix it with a toothpick.Turn the filled cutlets first in flour, then in beaten egg and fry them slowly on both sides in hot fat or oil.
Drain the finished cordon bleu on a wire rack, garnish with a slice of lemon and serve hot.
Preparation Tip:
Of course, this cordon bleu recipe can also be prepared with pork.
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