Chop sage leaves finely. Roughly dice the bread and finely chop in the cutter. Score the cutlets, thinly plate and season with salt and pepper. Fill with ham, cheese and sage and press the cutlet firmly together. Then turn in flour to the other side, pass through beaten egg and turn in bread crumbs to the other side. Fry in sufficient clarified butter at moderate temperature until golden brown and drain on kitchen paper.
Rinse the lettuce well and drain. Finely chop the egg whites. Mash the egg yolks, squeeze the lemon. Mix linseed oil with egg yolks, sugar, juice of one lemon, salt and pepper and season. Marinate the leaf salad with the dressing and sprinkle the chopped egg white over it.
Serve the cordon bleu with the lettuce.
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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