Spanish Veal Cordon Bleu - cooking recipe

Ingredients

7 oz rice
4 - 4.25 oz veal cutlets
4 slices Serrano ham
4 slices Manchego cheese
4 tbsp olive oil
1 clove garlic, peeled and finely diced
1/2 None red bell pepper, deseeded and diced
1/2 None green bell pepper, deseeded and diced
1 None onion, peeled and finely diced

Preparation

Cook rice in boiling salted water according to package directions. Top veal cutlets with a slice of ham and cheese then fold over. Heat 2 tbsp oil in a frying pan and saute cutlets for about 6 mins each side.
In a separate pan, heat 2 tbsp oil and saute garlic, peppers and onion for 2 mins. Add rice and season to taste. Serve with veal cordon bleu.