Place the cutlets on a work surface, cover with foil and pound until tender. Season with salt and pepper.
Blanch (scald) the wild garlic leaves and squeeze them well.
Top the cutlets with ham, cheese and the wild garlic leaves and spread some cream cheese on top. Fold and fix with toothpicks.
Turn the stuffed cutlets first in flour, pull them through beaten eggs and roll them in breadcrumbs.
Heat plenty of clarified butter or oil in a frying pan and fry the cordon bleus until golden brown.
Preparation Tip:
Vary this recipe by using a wild garlic paste for stuffing instead of whole wild garlic leaves. To do this, puree the wild garlic leaves with a little oil and salt.
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