Chanterelle Cordon Bleu

For the filling, clean the chanterelles (do not wash) and cut into small pieces.

Sauté the finely diced onion in a pan until translucent, add the chanterelle mushrooms, roast, steam briefly and season with salt and pepper.

Beat the cutlets if necessary, salt them lightly on the outer sides and cover them first with the ham and then with the cheese. Then spread the chanterelle filling on top. Fold up. If necessary, fix with a toothpick.

Carefully turn the stuffed cutlets first in flour, then through the beaten egg from both sides and finally in the breadcrumbs. Press down a little and shake off the excess breadcrumbs.

Add oil to a skillet or deep fryer. Heat and fry on both sides. When the cordon bleu is done, drain briefly on a paper towel. Serve with a slice of lemon.

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