Cordon Bleu Recipe



 Butter225 Gram
 6 slices of Emmental cheese
 12 scallops of veal
 Ham slice6
 Bay leaves4
 Eggs4 Small
 Pepper1 To taste
 Salt To Taste


Season the scallops with salt and pepper and bay leaves matches.
Leave taken the taste for not less than 20 minutes. Remove bay leaves.
6 separate them and put one on each slice of cheese and a ham.
Sobrecolocar the remaining scallops and secure the ends with toothpicks.
Skip then in flour, then the beaten eggs, and finally the breadcrumbs.
Press slightly to adhere to the bread and meat.
Fry in butter, let it burn. Remove and let drain on paper towels.
Serve with lettuce leaves and rice or some pasta.