{"id":4205,"date":"2022-10-27T08:36:34","date_gmt":"2022-10-27T07:36:34","guid":{"rendered":"https:\/\/www.vacherin-montdor.ch\/?post_type=recette&#038;p=4205"},"modified":"2022-10-27T08:36:34","modified_gmt":"2022-10-27T07:36:34","slug":"veal-cordon-bleu-with-vacherin","status":"publish","type":"recette","link":"https:\/\/www.vacherin-montdor.ch\/en\/recette\/veal-cordon-bleu-with-vacherin\/","title":{"rendered":"Veal cordon bleu with Vacherin"},"content":{"rendered":"<p>Serves 4:<\/p>\n<p><strong>Ingredients<\/strong><br \/>\n4 veal escalopes, quite thick, in a butterfly cut<br \/>\n4 slices of cured ham<br \/>\n150 to 200 g of Vacherin<br \/>\n3 tablespoons of oil<br \/>\n4 sage leaves<br \/>\nSalt and pepper<\/p>\n<p><strong>Method<\/strong><br \/>\nOpen each escalope in a butterfly cut and place a 1 cm thickness layer of Vacherin along with a slice of cured ham and sage leaf.<br \/>\nCarefully close the escalope by pushing down the sides.<br \/>\nHeat the oil in a pan.<br \/>\nPlace the escalopes flat in the pan and brown them for 2 to 3 minutes on each side until they are golden. Squeeze a little lemon juice before serving.<\/p>\n","protected":false},"featured_media":4060,"template":"","class_list":["post-4205","recette","type-recette","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.vacherin-montdor.ch\/en\/wp-json\/wp\/v2\/recette\/4205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vacherin-montdor.ch\/en\/wp-json\/wp\/v2\/recette"}],"about":[{"href":"https:\/\/www.vacherin-montdor.ch\/en\/wp-json\/wp\/v2\/types\/recette"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vacherin-montdor.ch\/en\/wp-json\/wp\/v2\/media\/4060"}],"wp:attachment":[{"href":"https:\/\/www.vacherin-montdor.ch\/en\/wp-json\/wp\/v2\/media?parent=4205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}