Veal cordon bleu
Serves 1 Prep time: 25 minutes Cooking time: 8 minutes It’s very old-fashioned – vibes of the 1970s – but I love this dish (who doesn’t love ham and melting cheese in any form?). It’s a pain in the neck to do for six people but perfect for when you’re home alone. If you don’t eat veal you can use chicken thighs for this, though it’s a bit more difficult to bash two thighs into a similar shape and size. Ingredients 2 veal escalopes, each weighing roughly 75g 50g Emmental or Gruyère, cut into thin slices 50g cooked ham 50g seasoned flour 1 egg, lightly beaten with 2 tbsp milk 50g white breadcrumbs 10g butter 1/2 tbsp olive oil A wedge of lemon, to serve Method Put the escalopes ona piece of greaseproof paper and lay another piece on top. Bash the escalopes to make them thinner and bigger. Both pieces need to be roughly the same size. Season the first piece and layer the cheese and ham on it, keeping the cheese about 1.5 cm from the edges. Put the other piece of veal on top and press them together. Dip the stuffed escalope into the flour, shaking off the excess, then into the egg mixture, then the breadcrumbs, coating both sides. Put on a plate in the fridge for 15 minutes. Heat the butter and olive oil together in a frying pan over a medium heat. Put the veal into the pan and cook for 8 minutes, turning it every so often. Be sure not to let the breadcrumbs get too dark. Serve with a wedge of lemon, plus a green salad and some sautéed potatoes, if you like.