Ingredients :
- poultry fillets
- smoked or fresh ham
- asparagus (can be thin)
- eggs
- breadcrumbs
- emmental
- béchamel sauce
Preparation
Flatten the cutlet well. Cook the asparagus separately (Iris cooks them in a saucepan with a little lemon juice and sugar).
Add the grated cheese to the béchamel. It has to be quite thick.
Prepare the cordon bleu with the ham, asparagus and béchamel.
Close well with toothpicks.
Dip in egg, flour and breadcrumbs.
Preheat the oven to 170°C.
Pan-fry the cordons bleus until golden brown.
Cover with aluminum foil and put in the oven for 30 minutes (the oven prevents it from drying out).
Serve with more asparagus, steamed potatoes and Hollandaise sauce, creamed as desired.