Ovim Cordon Bleu Recipe

Ovim Cordon Bleu Recipe

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Ovim Cordon Bleu

by Lemon Drop from A Recipe Reborn

“An indulgent meal of tender ovim meat wrapped around gooey cheese, battered and pan-fried in oil to give it its crispy, golden-brown shell.”
— Eorzea Database
  • Prep time: 1 hour
  • Cook time: 30 minutes
  • Yields 2 servings

Ovim Cordon Bleu

US

Ingredients

Metric

2

lamb or goat shoulder chops

2

6

Swiss cheese slices

6

1 oz

goats milk cream cheese

30 g

¼ cup

flour

32 g

1

egg, scrambled

1

¼ cup

bread crumbs

 25 g

1 oz

Parmigiano Reggiano

30 g

11 oz

vegetable oil

350 mL

1

lemon slice

1

 

salt and pepper

 

  1. Remove any bones and fill the holes using meat cut away from the bones.
  2. Flatten the chops using a meat tenderizer or rolling pin.
  3. Lay the Swiss cheese over the chops
  4. Spread an even layer of cream cheese over the Swiss cheese.
  5. Roll the lamb upward from the bottom and then wrap it tightly with plastic.
  6. Chill the lamb in the refrigerator for at least 30 minutes, up to overnight in the refrigerator
  7. Heat 1 inch of oil in a pan to 325°F/163°C.
  8. Season the flour with salt and pepper.
  9. Season the bread crumbs with salt, pepper and Parmigiano Reggiano.
  10. Pat the lamb dry with paper towel, coat it with flour, dip it in the egg and then dredge it in the bread crumbs.
  11. Fry the lamb for 5 minutes on each side in the hot oil.
  12. Cook the lamb to an internal temperature of 145°F/63°C for medium rare.
  13. If necessary, bake the lamb on a wire rack in the oven set to 325°F/163°C for additional time to reach your desired doneness.
  14. Garnish with a slice of lemon.

Mist Spinach Sauté

US

Ingredients

Metric

2 tbsp

butter

30 g

5 oz

spinach

142 g

 

pepper, to taste

 

1 tbsp

black vinegar

15 mL

  1. Place the butter in a sauté pan set over medium heat.
  2. Sauté the spinach until it is wilted.
  3. Add the pepper and vinegar and toss it to coat all the leaves.

Pickled Beets

US

Ingredients

Metric

1

beet

1

1 cup

vinegar

250 mL

1 cup

water

250 mL

1 tbsp

Kosher salt

18 g

1 tbsp

sugar

12 g

  1. Peel and slice the beets thinly.
  2. Place the beets in a small pot and cover them with water.
  3. Boil the beets for 5 minutes and then drain.
  4. Place the beets in a glass container and cover them with vinegar.
  5. Dissolve the salt and sugar in the water and then mix the solution in with the vinegar and beets.
  6. Let the beets soak for at least 30 minutes, up to overnight in the refrigerator.

Boiled Potatoes

US

Ingredients

Metric

2

medium potatoes

2

1 tsp

kosher salt

6 g

2

parsley sprigs

2

  1. Peel and slice the potatoes into quarters.
  2. Place the potatoes in a small pot and cover them with water.
  3. Add the salt and boil the potatoes for 20 to 25 minutes, until they are tender but not falling apart.
  4. Garnish with parsley.

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