Master chef
Utensils
Apron
Fork
Frying pan
Pan
Paring knife
Peeler
Plate
Spatula
Timer
Cutting board
deep plate
Kitchen scales
slotted spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Asparagus
Peel the asparagus well, place in boiling salted water, cook for approx. 8 mins. until just soft. Remove the asparagus with a slotted spoon, drain well, rinse with cold water.
Cordon bleu
Place one slice of cheese on each slice of ham.
Place 2 asparagus on top of each, wrap with the ham.
Crumb coating
Empty the flour and breadcrumbs into two separate dishes. Beat the eggs in a deep dish. Toss the asparagus parcels in the flour one after the other, shake off the excess. Dip the parcels in the egg and then in the breadcrumbs, pressing firmly on the crumb coating.
To fry
Heat the clarified butter in a frying pan. Reduce the heat, fry the cordon bleus in batches over a medium heat for approx. 3 mins. on each side.
| Serve with: | Carrot or cucumber salad |
|---|
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