Recipe of the week

Where does the name Cordon Bleu come from?

(Bild: krone.tv)

Peter Lehner cooks his favorite cordon bleu for us. He uses chicken fillets and refines the filling with fresh wild garlic. It goes well with delicious asparagus vegetables and a homemade caper vinaigrette.

Wild garlic cordon bleu 
Ingredients: 2 chicken fillets, 1 bunch of wild garlic, 1 bunch of green asparagus, 4 slices of ham, 4 slices of cheese, 3 eggs, 200g flour, 200g breadcrumbs, salt, pepper, oil for deep-frying
Preparation: Cut the fillets in half widthways, but not all the way through. Fold open and flatten slightly. Season with salt and pepper. Place the ham and cheese inside. Place the wild garlic leaves on top, halve the asparagus spears and also place in the fillet. Fold together and dredge first in flour, then in the beaten egg and finally in the breadcrumbs. Deep-fry in fat at 160 °C.

(Bild: krone.tv)

For the asparagus vegetables with potatoes 
Ingredients: 200g peeled potatoes, green asparagus, 50g butter, wild garlic, salt
Preparation: Boil the potatoes in salted water until soft and strain. Cut the asparagus into equal pieces and sauté in a little butter until soft. Season lightly with salt and add the potatoes. Toss through the butter. Finely chop the wild garlic and add to the vegetables.

Caper vinaigrette
Ingredients: 2 tbsp capers, 1 finely diced shallot, 2 tbsp olive oil, ½ lemon, zest, 1 tbsp finely chopped parsley, 1 tbsp finely chopped chives
Preparation: Mix all the ingredients together and season with salt, pepper and lemon juice to taste