Classic dishes on a plate that everyone will enjoy! Traditional cordon bleu served with potato purée and cabbage salad.
/ Kitchen classics - fast
Classic dishes on a plate that everyone will enjoy! Traditional cordon bleu served with potato purée and cabbage salad.
| Cordon blue 1 pc. | 160 g |
| Potato purée | 120 g |
| Butter | 15 g |
| Sauerkraut | 100 g |
| Apples | 40 g |
| Carrots | 30 g |
| Sugar | 4 g |
| Fry and bake the cordon bleu (deep fryer: 7min / 175°C, then bake: 3 min / 120°C). |
| Warm the potato purée after defrosting in a saucepan, add butter, season with salt. |
| Drain and lightly slice the cabbage. Peel and grate the apple and carrot. Mix together and season with sugar, salt and pepper. |
| Cordon blue 160 g / 1 pc. | PLN 7.38 |
| Potato purée 120 g | PLN 1.34 |
| Butter 15 g | PLN 0.49 |
| Sauerkraut 100 g | PLN 1.66 |
| Apples 40 g | PLN 0.34 |
| Carrot 30 g | PLN 0.11 |
| Sugar 4 g | PLN 0.02 |
| Cost per portion | PLN 11.34 |
| Suggested selling price | PLN 34.00 |
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