Truss the calf sirloin and cut into four equal-sized pieces (approx. 200g each).
Beat the pieces between two sheets of baking parchment until thin.
Place a slice of the Buurehamme ham and a slice of cheese on top of the meat. Chop the spring onions, flat-leaf parsley, and pickles. Spread the chopped mixture over the meat.
Next, roll up the meat and topping to form a roulade.
Coat the roulade in flour, egg, and breadcrumbs.
Carefully fry in butter or pork dripping until golden-brown. Then, place on the middle shelf of the oven at 150°C and bake for ten minutes.
Tip: The cordon bleu can be coated in two layers of breadcrumbs to stop it from splitting open and the cheese escaping. If double-coated, bake in the oven for 15 minutes.
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