Cordon Bleu

For the cordon bleu, chop sage leaves finely. Roughly dice the bread and finely chop in the cutter.

Score the cutlets, thinly plate and season with salt and pepper. Fill with ham, cheese and sage and press the cutlet firmly together.

Then first turn in flour, then pull through beaten egg and turn in breadcrumbs. Fry in sufficient clarified butter at moderate temperature until golden brown and drain on kitchen paper.

Arrange the cordon bleu and serve.

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