Cordon Bleu escalope and chips - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Cordon Bleu escalope and chips. Meats, Hot
Ingredients
- Beef roll 0.6 kg
- Table salt 3.75 g
- Boiled ham 0.075 kg
- Block cheese 0.075 kg
- Plain flour 0.1 kg
- Eggs 1.2 ud
- Breadcrumbs 0.1 kg
- High oleic oil 0.25 l
- Spanish style cut French fries 5.0 ud
- Potatoes 0.6 kg
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