Veal Cordon Bleu with Apples and Cherry Salsa
Main Dishes • European
Description
Veal Cordon Bleu with Apples and Cherry Salsa
Ingredients
- Veal Tenderloin 5 oz
- Semi-soft cream cheese 0 oz
- Apple 1 piece
- Olive Oil 0 fl oz
- Chicken Egg 1 piece
- Breadcrumbs 5 oz
- Parsley 0 oz
- Wheat Flour 0 oz
- Cherry 5 oz
- Cilantro 0 oz
- Mild Chili Spice 1 piece
- Crushed Tomatoes in Their Own Juice 0 oz
- Lemon 1 piece
- Coriander essential oil 0 oz
- Sugar a pinch
- Salt a pinch
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Take the veal tenderloin, clean the meat from the membrane, and pound it well with a meat mallet.
Step 2
Dice the apple into small cubes, mix in a bowl with the cream cheese, chopped parsley, lemon zest, and salt. Spread the mixture onto the meat and wrap the filling inside.
Step 3
Heat a pan thoroughly with vegetable oil. Beat the egg in a separate bowl, coat the meat preparation in flour, then in the beaten egg, and finally in breadcrumbs. Fry in the pan until golden brown. Place on a baking sheet lined with parchment paper and finish cooking in the oven for 15-20 minutes.
Step 4
Prepare the salsa sauce. Crush a pinch of coriander seeds in a mortar or with a meat mallet. Finely chop the cherries, add finely chopped tomatoes, a bit of chili pepper, cilantro, olive oil, lemon juice and zest, crushed coriander, sugar, and salt. Mix well.
Step 5
Serve the sauce alongside the cutlet.
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