What you need (for 4 persons):
4 veal escalopes (ask your butcher to cut it in a way that you can easily fill it), flattened
100 gr Appenzeller cheese (or other tasty Swiss cheese)
16 leafs of wild garlic
4 slices of cooked ham
breadcrumbs or panko
1 tablespoon wild garlic, sliced
Open the escalopes, put some salt and pepper. Then distribute the wild garlic leafs until the meat is almost covered, put on top one slice of ham. Then add slices of appenzeller, make sure that you can still ‘close’ the meat and fix it with wooden toothpics.
In a flat bowl, mix the egg with the wild garlic that you cut before. Turn the meat pieces in the flour, then the egg with the wild garlic and in the end in the breadcrumbs. Repeat this procedure twice and make sure the breadcrumbs nicely stick to the meat.
Fry the cordon bleus in vegetable oil or frying butter. Turn over when nicely brown and lower the heat a bit in order to let the cheese inside melt. Serve with potato salad and a slice of lemon.
Wild garlic is typically available in spring.
Recipe source: Betty Bossi
Recommended music while cooking this: The Dead Weather – Horehound