4 potatoes salt 3 tbsp olive oil 1 onion 1 bunch of parsley 2 tbsp of white wine vinegar ground pepper sugar 4 slices of GAZİ grill and pan cheese 4 slices of Bündner Fleisch 2 eggs nutmeg flour 200 g cornflakes GAZİ concentrated butter for frying
1. Peel the potatoes then cut them into thin slices before salting them. Heat a frying pan with a little oil and fry the slices from both sides until crispy. Remove when cooked and allow to cool.
2. Peel the onion and slice into thin slices. Wash and chop the parsley. Mix olive oil, white wine vinegar, salt, pepper and a little sugar for the dressing and mix with the potatoes, onions and parsley and leave to marinate.
3. Meanwhile wrap the GAZİ grill cheese with the Bündner Fleisch. Beat the eggs with a little salt, pepper and nutmeg on a plate. Dust the wrapped GAZİ cheeses in the flour then dip in egg and cover with cornflakes. Repeat twice.
4. Deep fry the cordon bleus in a pan with GAZİ concentrated butter for frying until golden brown. When golden remove from the pan and leave to dry on paper towels.
Tip: Depending on how crunchy you like them vary the amount of times you repeat the flour, eggs and cornflakes stage.