Deep-fried cordon bleu with a twist

Preparation

Briefly stew the spinach leaves, season with pepper, salt, and nutmeg. Let the spinach drain and pat it dry with kitchen paper.

Place a veal cutlet between two sheets of plastic wrap and flatten it with a meat mallet or the bottom of a pan. Make sure the meat remains in one intact piece.

Season the veal with pepper and salt.

Then place a slice of Parma ham and one or two slices of cheese on each cutlet. Spread the drained and dry spinach over the meat.

TIP: To prevent the filling from leaking out, it is recommended to leave a 1 cm border around the edges without filling.

Roll the meat up tightly.

Prepare one bowl of flour, one bowl of egg whites, and one bowl of panko. Season the flour with pepper and salt.

Then coat the veal rolls first in the flour, then in the egg whites, and finally in the panko. Repeat a second or third time if necessary until you have a nice even shape and enough crust.

Heat the frying oil or fat to 190 °C and preheat the oven to 180 °C.

Fry the rolls (one by one) in 4 minutes until golden brown in the deep fryer. Turn them halfway through.

Then place them in the oven for another 15 minutes to finish cooking.

Enjoy your meal!