An indulgent meal of tender ovim meat wrapped around gooey cheese, battered and pan-fried in oil to give it its crispy, golden-brown shell.
- 2 lamb or goat shoulder chops
- 6 Swiss cheese slices
- 30 g goats milk cream cheese (substitute cows)
- 32 g flour
- 1 egg, scrambled
- 25 g breadcrumbs
- 30 g Parmigiano Reggiano
- 350 ml vegetable oil (for frying)
- 1 lemon slice
- salt and pepper, to taste
- pickled beetroot, boiled potatoes and sliced tomato, to serve
Mist spinach sauté
- 30 g butter
- 142 g spinach
- pepper, to taste
- 15 ml black vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 minutes to overnight
For the cordon bleu, remove any bones and fill the holes using meat cut away from the bones. Flatten the chops using a meat tenderizer or rolling pin.
Lay the Swiss cheese over the chops then spread an even layer of cream cheese over the Swiss cheese. Roll the meat upward from the bottom and then wrap it tightly with plastic.
Chill the meat in the refrigerator for at least 30 minutes, up to overnight in the refrigerator.
When ready to cook, heat oil in a pan to 325°F/163°C.
Season the flour with salt and pepper. Season the bread crumbs with salt, pepper and add Parmigiano Reggiano.
Pat the meat dry with paper towel, coat it with flour, dip it in the egg and then dredge it in the bread crumbs.
Fry the meat for 5 minutes on each side in the hot oil, til cooked through.
Cook the lamb to an internal temperature of 145°F/63°C for medium-rare. If necessary, bake the lamb on a wire rack in the oven set to 325°F/163°C for additional time to reach your desired doneness.
For the spinach, place the butter in a sauté pan set over medium heat. Sauté the spinach until it is wilted. Add the pepper and vinegar and toss it to coat all the leaves.
Serve cordon bleu on a dinner plate with spinach, pickled beetroot, boiled potatoes and a few weges of fresh tomato. Garnish with a slice of lemon and sprig of parsley.
This recipe was developed by Lemon Drop for her blog, A Recipe Reborn. It reflects the dish of the same name from the video game Final Fantasy XIV.