Ovim Cordon Bleu & Mist Spinach Sauté

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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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