Cordon Bleu with Baked Vegetables and Parsley Potatoes




Rating: 3.00 / 5.00 (19 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:



For the Cordon Bleu:










For the vegetables:








For the potatoes:





Instructions:

For the Cordon Bleu, cut a large pocket in the side of the chicken fillets. Fill each with a sheet of ham and cheese. Turn each filled fillet first in the flour, then in the beaten egg and turn and finally in the breadcrumbs.

Fry in the oil until golden brown.

For the oven vegetables, cut the carrots, zucchini and cucumber into small pieces. Put them in a bowl, add cashew nuts, pour some oil and add the herbs.

Mix everything well and bake in the oven at about 160 °C for 30 minutes until the vegetables are cooked.

For the parsley potatoes, boil the potatoes, peel them and cut them into pieces. Heat the butter in a pan, add the potato pieces and fresh parsley, mix well and let it brown a bit.

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