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Ingredients
Cordon Bleu
- 10 g Petersilie, abgezupft
- 100 g Paniermehl
- 400 - 500 g Hähnchenbrustfilets, (ca. 2-4 Hähnchenbrustfilets)
- 4 EL Senf, mittelscharf
- 4 Prisen Salz
- 4 Prisen Pfeffer
- 60 - 100 g Gouda (4 Scheiben)
- 70 - 100 g gekochter Schinken (4 Scheiben)
- Mehl zum Panieren
- 2 Eier zum Panieren, verquirlt
- Butterschmalz zum Braten
Pilz-Risotto und Fertigstellung
- 40 g Parmesan, in Stücken (3 cm)
- 30 g Schalotten, halbiert
- 250 g braune Champignons, halbiert oder geviertelt
- 30 g Olivenöl
- 320 g Risottoreis (z. B. Carnaroli, Arborio), 14-15 Minuten Garzeit
- 100 g trockener Weißwein
- 800 g Wasser
-
2
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 2 Würfel Gemüsebrühe (für je 0,5 l) - 1 TL Salz
- 50 g Butter
- Nutrition
- per 1 Portion
- Calories
- 3745 kJ / 895 kcal
- Protein
- 52 g
- Carbohydrates
- 89 g
- Fat
- 34 g
- Saturated Fat
- 15 g
- Fibre
- 2.5 g
- Sodium
- 1705 mg
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