Veal Cordon Bleu with Mashed Potatoes
- For the Cordon Bleu:
- 3 slices of veal per serving
- 2 slices of turkey per serving
- 2 slices of cheese per serving
- Flour as needed
- Beaten eggs as needed
- Bread crumbs as needed
- Cooking oil as needed
- For the mashed potatoes:
- 5 potatoes
- Salt to taste
- Approximately 200ml of milk
- 100g cold butter
Take a slice of veal and flatten it with a meat mallet for better coverage. Place a slice of cheese between two slices of veal, and add the turkey slices. Coat each serving in flour, then dip in beaten eggs, and finally coat with bread crumbs. Fry in hot oil until golden brown.
Bake the potatoes with the skin on at 180°C (350°F) for an hour, adding salt. Peel the potatoes and mash them. Heat the mashed potatoes with some hot milk and cold butter until you achieve a smooth consistency.
Serve the Cordon Bleu on a bed of mashed potatoes and enjoy!