Cordon Bleu of Pork with Croquettes and Rocket Dip

Remove the peel from the potatoes, soften in salted water, drain and steam well.

Cut a pocket in the pork cutlets, lightly flatten, fill with ham and Gouda, season with salt and pepper. Turn the cutlets in flour on the other side, pull them through the beaten egg and coat them with the breadcrumbs.

Press the potatoes, stir in the yolks, season with salt and a pinch of nutmeg. Fill the potato mixture into a piping bag, squirt 2 cm thick strips onto the table, cut them into even pieces and perhaps roll them up. Turn the croquettes in flour on the other side, pull them through the beaten egg and coat them with the breadcrumbs.

Fry the cordons bleus in a frying pan with clarified butter, and finish the croquettes in the hot frying fat until golden brown.

For the dip, mix curd cheese, crème fraîche and mayo until smooth, season with salt and fold in arugula.

Tip: Instead of clarified butter, you can also use butter in most cases.

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