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"Schnitz and Drunder": The second prank
by Simon Balissat
Cordon bleu with chabi salad
28.4.2020
Translation: machine translated
I always cook from 11am in the livestream on YouTube and Facebook. Today it's cordon bleu with chabi salad.
The classic of Spunten cuisine: Cordon Bleu! With veal escalope, of course. Served with chabi salad, because I should be watching my waistline.
Ingredients
- Veal escalope, cut and pounded by the butcher
- Flour, seasoned with salt, pepper and a little cayenne
- 2 eggs, whisked
- Breadcrumbs
- Ham
- Cheese
- Chabi head, sliced into thin strips
- Vinegar
Recipe
** Cordon Bleu **
- Roll the cheese into the ham and wrap the parcel around it so that everything is closed
- Turn the parcel first in the flour, then in the egg, then in the breadcrumbs
- Fry the cordon bleu in oil heated to 160 degrees until the cheese has melted
** Chaibs salad **
- Knead the sliced chabi with salt
- Boil 0.5 dl vinegar briefly, pour over the chopped cabbage and leave to stand for 30 minutes
- Season with rapeseed oil, pepper and salt
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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