Con un batticarne, battere le fettine di lonza fino a renderle sottili. Insaporire con sale e pepe.
Tagliare il formaggio da raclette e ottenere 4 cubetti. Avvolgerli nel prosciutto crudo. Porre i cubetti al centro della lonza e portare i lembi di un lato sull’altro lato, formando una mezzaluna. Premere bene lungo tutto il lato.
In una ciotola, sbattere l’uovo con un goccio di latte. Immergere i cordon bleu dapprima nella farina, coprendoli completamente, quindi nell’uovo e infine nel pangrattato.
Friggere in abbondante olio bollente circa 5 minuti per lato o fino a quando non saranno ben dorati. Per una variante più leggera, riporre su una leccarda coperta di carta da forno, coprire con un filo di olio e cuocere in forno statico preriscaldato a 180°C per circa 20 minuti.
CHsecondi
Cordon Bleu di Briga
- Pranzo
- Cena
- Cena di_gruppo
Ricetta per
Per 8 piccoli pezzi
30 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
400 grLonza di maiale (8 fette)
q.b.Sale
q.b.Pepe
2 Fette di formaggio da raclette
100 grProsciutto crudo (8 fette)
1 Uovo
q.b.Q.b. latte
q.b.Farina
q.b.Pangrattato
q.b.Olio
Di:
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