Crispy Air Fryer Cordon Bleu with Honey Mustard Glazed Carrots and New Potatoes

Steps

1. 1

   Preheat the air fryer to 180°C (350°F).

2. 2

   Place each chop between two sheets of plastic wrap and pound with a pan bottom or meat mallet until thin. On each flattened piece, place a slice of ham and a slice of cheese. Fold the meat in half and secure edges with toothpicks.

3. 3

   Beat the eggs in a shallow bowl. Dredge each cordon bleu first in flour, then in egg, and finally in breadcrumbs, pressing firmly to adhere. Lightly brush the cordon bleus with sunflower oil. Place them on the air fryer rack and cook for 5 minutes.

4. 4

   Peel the baby carrots and halve them lengthwise. Remove the rack with cordon bleus from the air fryer. Place the new potatoes and carrots in the air fryer basket, then place the rack on top. Cook everything together for 10 minutes, shaking the basket occasionally to mix the vegetables.

5. 5

   In a small bowl, mix honey with mustard. Brush the carrots with this mixture. Continue cooking all ingredients for another 5 minutes. Meanwhile, finely chop the parsley.

6. 6

   Serve the cordon bleu alongside the potatoes and glazed carrots, sprinkled with chopped parsley. Remove toothpicks before serving.

Shopping list

4 fricandeau cutlets (100g each), 4 slices smoked ham, 4 slices aged cheese, 2 eggs, 4 tbsp all-purpose flour, 100g breadcrumbs, 1 splash sunflower oil, 1 bunch baby carrots, 600g pre-cooked baby potatoes, 2 tbsp honey, 2 tbsp mustard, 1 bunch fresh parsley, cocktail sticks, air fryer rack

Recipe story

Cordon bleu, though associated with Swiss cuisine, was reinterpreted in the Netherlands in the 19th century when Dutch chefs began stuffing veal chops with cheese and ham, inspired by French and Swiss culinary traditions. Honey mustard glazed carrots are a modern influence, adding a sweet and tangy contrast. New potatoes are a classic accompaniment in Northern European cuisine.