Veal a la cordon bleu with apples and cherry salsa
2 servings
40 minutes
Veal a la Cordon Bleu with apples and cherry salsa is an exquisite dish of European cuisine that combines the tenderness of veal fillet, the creamy texture of cottage cheese, and the freshness of apples. This is a variation of the classic 'Cordon Bleu' enriched with fruity notes. The breading gives the meat a crispy crust while baking preserves the juiciness of the filling. The cherry salsa complements the flavor with a sweet tang and spiciness from coriander and chili, creating a harmonious balance. The dish is perfect for special occasions, family dinners, or romantic evenings. Lemon zest refreshes the taste while herbs add aromatic depth. Serving it with rich salsa makes it not only a gastronomic masterpiece but also an aesthetic pleasure. A wonderful choice for those who appreciate sophistication and vibrant flavor combinations!
1
Preheat the oven to 220 degrees. Take the veal tenderloin, clean the meat from the film, and pound it well with a mallet.
- Veal tenderloin: 200 g
2
Cut the apple into small cubes, mix in a bowl with soft cheese, chopped parsley, lemon zest, and salt. Place the mixture on the meat and wrap it.
- Apple: 1 piece
- Cream cheese (curd cheese spread): 50 g
- Parsley: 30 g
- Lemon: 1 piece
- Salt: pinch
3
Carefully heat the pan with vegetable oil. Beat the egg in a separate bowl, coat the meat preparation in flour, then in the beaten egg and breadcrumbs. Fry in the pan until golden brown. Place on a parchment-lined baking sheet and finish cooking in the oven for 15-20 minutes.
- Olive oil: 50 ml
- Chicken egg: 1 piece
- Wheat flour: 30 g
- Breadcrumbs: 100 g
4
Prepare salsa sauce. Crush a pinch of coriander seeds in a mortar or with a meat mallet. Finely chop cherries, add chopped tomatoes, some chili pepper, cilantro, olive oil, lemon juice and zest, crushed coriander, sugar, and salt. Mix well.
- Coriander seeds: 5 g
- Cherry (sour): 100 g
- Tomatoes in their own juice: 30 g
- Chili pepper: 1 piece
- Cilantro: 10 g
- Olive oil: 50 ml
- Lemon: 1 piece
- Sugar: pinch
- Salt: pinch
- Ground black pepper: pinch
5
Serve the sauce with the cutlet.
