Cordon Bleu of Milk-Fed Veal with Thyme Jus – K.Hauser

Cut the meat into equal-sized pieces of 150g each, score them in the middle but do not cut all the way through (-> butterfly cut), unfold and then gently plate (always plate outwards, towards the front). Cover the unfolded meat with ham, place the cheese on top, fold shut, season with pepper and salt.

Important: neither ham nor cheese should “look out”, so it is best to leave a narrow edge of the cutlet free, so that the meat pockets can close well! Turn the cutlets in flour on the other side, pull them through beaten egg and coat them with breadcrumbs, pressing them a little bit smooth.

In the meantime, for the thyme jus, put veal stock in a saucepan. Pluck the thyme leaves, add to the stock form, boil everything together a little bit.

Clean the spring onions, cut them from the root into three cm long pieces and halve each according to size. Cut the mushrooms into thick (about five mm) slices. Sauté the spring onions in a frying pan with the butter, season with salt, pepper and sugar and sauté until translucent. Add the mushrooms, season a little more, season with a little lemon juice and cook until done.

In the meantime, fry the stuffed cutlets evenly on both sides in a frying pan with the sunflower oil or other vegetable oil and the butter. Always baste another time with the foaming butter-oil mixture until the cutlets are crispy.

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