Condimentamos los bistec con la salsa inglesa, la salsa de ajo, el orégano, la sal y la pimienta. Dejamos marinar por 30 minutos.
Luego armamos los cordón bleu de la siguiente manera: tomamos un bistec y estiramos luego colocamos una rebanada de queso amarillo y una de jamón de espalda en la mitad del bistec y con la otra sellamos la pieza. Haremos el mismo procedimiento con los demás bistec. Dividimos cada ración en dos y obtenemos 6 piezas.
Para realizar el empanizado, batimos el huevo en un recipiente y agregamos sal y pimienta al gusto. Luego procedemos a pasar cada pieza por la harina de trigo, luego por el huevo batido y por último por el pan rallado.
Colocamos una sartén al fuego y vertemos el aceite y cuando esté caliente freímos nuestros cordón bleu hasta que estén dorados.
Servimos caliente y acompañamos con los contornos de nuestra preferencia.
PREPARATION:
We spiced the steak with the English sauce, the garlic sauce, the oregano, the salt and the pepper. We let marinate for 30 minutes.
Then we set the bleu cord as follows: We took a steak and weigh then we place a slice of yellow cheese and one of back ham in the middle of the steak and with the other seal the piece. We will do the same procedure with the other steak. We divide each ration into two and we obtain 6 pieces.
To perform the empanization, we beat the egg in a container and add salt and pepper to taste. Then we proceed to pass each piece by the wheat flour, then by the beaten egg and finally by the bread grated.
We place a frying pan to fire and we go the oil and when it is hot, we frequent our bleu cord until they are golden.
We serve hot and accompany with the contours of our preference.
Woo!
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