Cordon Bleu with Ham, Cheese and Wild Garlic
- 4 steaks
- 60 g wild garlic
- 4 slices of ham
- 4 slices of Emmental cheese (or other mountain cheese)
- 4 tablespoons cream cheese
- pepper (freshly ground)
- 2 eggs
- melted butter or vegetable oil for frying
Place the steaks on a cutting board or table. Cover with foil and tamp lightly.
Season steaks with salt and pepper
Boil the leaves of wild garlic in water and then press out the water well.
Put ham and cheese slices and leaves of wild garlic on the steaks.
Secure the stuffed steaks with toothpicks and then roll in flour, dip in batter (beaten eggs), then roll in breadcrumbs.
Heat a large piece of melted butter in a frying pan and fry the cordon bleu with wild garlic in it until the dish is covered with a golden brown crust.
Instead of the wild garlic leaves, you can use a wild garlic sauce.