Cordon Bleu upside down
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 4 schnitzels from the topside,
Have the butcher cut a pocket into each
• medium hot mustard
• 25 g almond kernels without skin,
chopped
• 25g panko bread
• 1 cress box
• 2 eggs (size M)
• 120 g Grand Padano, grated
• Salt
• Pepper
• Sweet paprika powder
• Toothpick for closing
Matching accessories are available in our shop!
preparation
➊ Brush the inside of the meat with mustard. Roast the almonds in a pan without adding any fat and mix with the panko.
➋ Chop the cress and add it to the almond-panko mixture together with the eggs and cheese and mix in. Season the mixture with salt, pepper and paprika powder and fill the meat pockets.
➌ Close the meat openings with the toothpicks. Season everything on the outside with salt and pepper and grill at 160 °C on both sides for 5-7 minutes each.
➍ Cucumber and potato salad or French fries go well with this dish.
Tip: If you want to give the filling a sour note, you can also add a few chopped capers.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 04/2020
