How to make
The meat is cleaned, if necessary and cut into thin schnitzels. Place it in a plastic bag and pound it on the smooth side with a household hammer without tearing it. Season with salt and black pepper.
Place a slice of ham and a piece of Emmental cheese between two thin schnitzels. For convenience, they can be attached with a toothpick.
Beat the eggs with a fork.
Add paprika to the breadcrumbs and stir.
Each of the schnitzel sandwiches is rolled first in flour, then in the egg and finally in the breadcrumbs.
Heat olive oil and butter in a pan. Fry the schnitzels briefly, until they turn aquire an appetizing color. Take them out and place them in a suitable baking pan.
Melt the butter and pour it in the flour at once. Stir, until it changes its color slightly.
The lukewarm milk is added in small portions and after each addition it is stirred vigorously, until it is completely absorbed, followed by a new portion of milk. Do that, until the milk runs out.
Remove it from the heat, add salt, white pepper and nutmeg. Stir vigorously and add the yolks one by one, by stirring constantly with a wire stirrer.
Pour it over the schnitzels, sprinkle with a little grated cheese and bake for no more than 20 minutes at 390°F (200°C).
The Cordon Bleu With Bechamel Sauce is a very tasty dish.
