Cordon Bleu (ham and cheese-stuffed schnitzel)

Preparation

1. Put the flour, beaten eggs and breadcrumbs on three separate flat plates.
2. Slit the escalopes lengthways almost through to the edge (butterfly cut), place between sheets of cling film and pound thin with a flat, heavy object.
3. Remove the film, spread the inside with mustard if you like and lay a slice each of cheese and ham inside. Fold closed and secure firmly with cocktail sticks.
4. Season the outside of the escalopes with salt and pepper, dredge evenly in flour, dip in the egg and coat in the breadcrumbs.
5. Heat plenty of clarified butter in a non-coated pan until very hot, turn the heat down a little and fry the escalopes for 3 to 5 minutes per side until golden brown.
6. Drain on kitchen paper, squeeze over the lemon juice and serve hot. Potato salad goes well with it.

Drink with it

• White wine · excellent match

  Chasselas (Fendant) from the Valais or Grüner Veltliner, dry

  The slender acidity cuts through the clarified butter and melted cheese without overpowering the mild veal; the peppery Veltliner picks up the mustard.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · excellent match

  Helles or Pils, well chilled

  Carbonation and fine hop bitterness clear the palate after each bite of breadcrumbs and cheese, and the slender malt suits the golden crust.

  Pils or Helles: What's the Difference? ↗

• Sparkling wine · good match

  Crémant or brut sparkling wine

  Fine bubbles and acidity cut through the frying fat and the melted cheese.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗