Cordon bleu is a royal dish at home. Veal cordon bleu Chicken cordon bleu recipe

Cordon bleu is a traditional Swiss dish consisting of veal schnitzel stuffed with ham and cheese. Please note that according to the classic recipe, cordon bleu is prepared from veal, although there is also a good way to prepare it from chicken, which I will post later. Now let's start preparing our dish.

When the meat is beaten, we begin to prepare each piece separately. We need to make a pocket, as shown in the photo. To do this, place a piece of meat on the board, press it with your palm and carefully make an incision with a sharp knife.

Let's prepare the base for stuffing Cordon bleu, for this we will cut the cheese and ham.

In each piece of meat we put 2 pieces of cheese and 1 piece of ham.

Close the cut area with a wooden toothpick.

I got 5 pieces of ready-made Cordon Bleu. I froze 3 pieces and decided to cook 2 for lunch. For this, 3 plates were prepared: 1 with flour, the second with a chicken egg beaten in a blender and 3 with breadcrumbs. Heat vegetable oil in a frying pan.

Let's start with the chicken breasts. They need to be washed thoroughly, all films and excess fat removed. After this, take a large and wide knife. Cut each chicken breast lengthwise into two pieces. It is most convenient to hold the top of the breast with your hand and move the knife parallel to the cutting board. As a result, you will get two thin pieces of chicken. Wrap them in cling film and beat them. The film will make the beating procedure noticeably cleaner and will not allow the chicken to fly away in all directions. You should get a piece approximately like the one in the photo. It will become the basis for cordon bleu. Rub it well with salt and pepper on both sides and drizzle with a little olive oil.

Now let's talk about the choice of cheese and ham. As I wrote above, they greatly influence the final taste of the dish, because the chicken absorbs all the flavors. Therefore, I try to take raw smoked ham, it has an excellent, pronounced taste. Of the cheeses, in my opinion, Gruyère is best...you can also take Emmental. However, see for yourself which cheese you like best, the main thing is not to take a neutral one. It’s better to take both cheeses and ham already sliced, as you’ll have a hard time cutting it yourself. Place a slice of ham on top of the chicken and top it with a couple of slices of cheese.

Roll it all up into a nice, tight chicken roll and secure with toothpicks. It is better to take the same number of toothpicks, so that later you know exactly how many you need to remove from the finished roll. I took two per piece. Place breadcrumbs in a separate bowl. Lately I haven't liked store-bought ones because they are too finely ground. In cordon bleu with ham and cheese, I want to feel the large pieces of breading. So I take white bread without crusts and put it in a blender. Grind into crumbs of the desired size and scatter on a baking sheet lined with baking paper. I put it in the oven, preheated to 200 degrees until golden brown (depending on the bread itself, this takes me from 3 to 5 minutes) and I get wonderful crackers.

Add dried garlic, onion powder, sweet paprika, dried thyme and a quarter teaspoon of salt to the crackers. Now each chicken roll needs to be rolled first in flour, then dipped in a beaten egg, and then tightly rolled in breadcrumbs. It is better to shake off the excess at each stage, otherwise the breading may fall off later. To keep your hands cleaner, it’s better to do it in this order: take the rolls and roll everything in flour. Place it on the board. Wash your hands. Place a bowl of beaten egg to your left. On the right - with breadcrumbs. With your left hand, dip the roll into the egg and throw it into the breadcrumbs. With your right hand, carefully bread it and transfer it to a wire rack. This will prevent a thick and sticky layer of breading from forming on your hands.

Place a baking sheet under the grill and place it all in an oven preheated to 180 degrees. Bake for about 30-35 minutes until done. By this point, the crackers should be golden and the cheese should be chewy. Remove the cordon bleu from the oven, cover with foil and let rest for 5-10 minutes to ensure all the juices are properly distributed. Carefully remove all toothpicks and serve. Below is a cutaway photo. Looks delicious, doesn't it?) The recipe is adapted from the English-language blog Fifteen spatulas. Many thanks to the author.

Cordon bleu is a popular European dish with Swiss or French roots. It is translated from French as “blue ribbon”, but there are many assumptions and speculations about the origin of a dish with that name. Cordon bleu - veal or chicken schnitzel stuffed with cheese and boiled or smoked ham. Additionally, Cordon Blue translates to first-class chef. Well, let's all become first-class chefs together, even if only for a couple of hours, and prepare this wonderful second course.

Ingredients:

• 3 pcs. chicken fillets;
• 200 g ham;
• 200 g cheese;
• 2 eggs;
• 150 g breadcrumbs or bread crumbs;
• 0.5 tbsp. flour
• some cold water;
• salt, pepper;
• olive oil for frying;
• sprig of rosemary (optional)

How to make cordon bleu with ham and cheese

Includes the simplest and most affordable ingredients. Depending on the method of preparing a given dish, it may contain completely different components. It is also worth noting that not everyone knows what is meant by a dish called “cordon bleu”. As you know, such a culinary creation is a schnitzel made from chopped veal, beef, pork or chicken breasts, which are stuffed with ham and cheese of any kind, and then wrapped in an envelope or roll. In this case, the dairy product must melt during frying.

One cannot ignore the fact that the cordon bleu recipe may include not just a chopped piece of meat, but also minced meat. In this case, the dish has a similar name, but only with the prefix “cutlets”. It is the two presented methods of preparing this delicious and original lunch that we will consider today.

Step-by-step recipe for cordon bleu using chicken breasts

Unlike veal, beef or pork, poultry meat has a softer and more delicate taste, and does not require long-term heat treatment. In this regard, we decided to prepare such a lunch with chicken breasts. For this we need:

• chilled chicken fillet - 800 g;
• aromatic ham - 90 g;
• cheese soft or hard (at personal discretion) - 90 g;
• soy sauce - 80 ml (for marinade);
• fresh fat milk - 160 ml (for marinade);
• allspice, sea salt, spices - add to taste and desire;
• fine breadcrumbs - ½ cup;
• standard size chicken egg - 1 pc.;
• sunflower - ½ cup (for frying products).

Meat preparation

Before making chicken cordon bleu, you should prepare the chicken chops in advance. To do this, you need to wash the piece of meat, carefully separate the flesh from the bones and skin, and then unwrap it, cover it with film and carefully beat it with a culinary hammer so that the tender fillet does not tear into pieces. Next, you need to season it with soy sauce and soak it in it for about a quarter of an hour. After this, the meat should be dipped in paper napkins, placed in a deep bowl and poured with fresh fat milk. After half an hour, the chops must be removed from the dish and immediately seasoned with aromatic spices.

Processing the remaining components

In addition to chicken meat, the cordon bleu recipe also includes special ingredients for the filling. Thus, you need to take the flavorful ham and cut it into thin slices. The same should be done with soft or hard cheese. In addition, you need to pour breadcrumbs and a beaten chicken egg into separate deep bowls.

Process of shaping and frying in a pan

Chicken cordon bleu comes together quite quickly and easily. To do this, place pre-soaked chops on a cutting board, and then place slices of aromatic ham and cheese in the middle. Next, the thin and tender fillet must be wrapped so that the melted dairy product cannot leak out. Afterwards you need to dip it in a beaten chicken egg, and then roll it well in breadcrumbs.

It is recommended to fry the formed products in a deep frying pan using sunflower oil. In this case, the dishes with fat should be well heated. It is advisable to cook the semi-finished product on each side for at least 10 minutes. During this time, the fillet should be well cooked. You can serve this dish with a salad of raw vegetables or some hearty side dish.

Cordon bleu cutlets: step-by-step recipe

This dish is much easier to prepare, but it turns out no less tasty, satisfying and aromatic.

So, to create an original and quick lunch you will need to purchase:

• lean pork - 210 g;
• boneless veal - 210 g;
• white onions - 2 large heads;
• salt, pepper and other spices - add to taste;
• fresh milk - 2 cups (for soaking meat);
• large chicken eggs - 2 pcs.;
• hard cheese - 80 g;
• aromatic ham - 80 g;
• fresh greens - a large bunch;
• breadcrumbs - 100 g;
• Refined sunflower oil - for frying semi-finished products.

Preparation of minced meat

Cordon bleu cutlets can be prepared from different types of meat product. We decided to purchase lean veal and pork. They need to be washed, stripped of films and veins, coarsely chopped, and then soaked in milk for half an hour. After this, the meat should be minced in a meat grinder along with onions, seasoned with aromatic spices and herbs, and also add a chicken egg and mix thoroughly until smooth.

Preparing the filling

Before preparing cordon bleu, you should also process aromatic ham and hard cheese. In this case, it is advisable to cut the meat ingredient into thin strips, and grate the dairy product. Next, both components must be mixed and chopped fresh herbs added to them.

Forming and heat treatment

To form such products, you should take thick and clean gauze, moisten it well with water, lay it on the table, and then place 3 large spoons of minced meat on the surface and knead it so that you end up with a cake 1 centimeter thick. You need to place a little filling in the middle and, lifting the edges of the gauze, form a kind of cutlet. Next, it should be dipped in a beaten chicken egg and rolled in breadcrumbs (you can also use wheat flour).

After these steps, the semi-finished products need to be placed in a frying pan with oil and fried over medium heat until an appetizing crust appears (about 9-11 minutes on each side). As a result, you should get beautiful and even cutlets with a tasty and aromatic filling.

How to serve minced cordon bleu?

It is recommended to serve this unusual dish for lunch hot along with a side dish, for which you can use mashed potatoes, boiled rice, stewed vegetables, fresh salad, etc. In addition, cutlets with cheese filling should be served with spicy ketchup, sour cream, or some other or another sauce. Bon appetit!

Don't know what else to do with chicken breast? Why not cordon bleu?

cordon bleu, in fact, just breaded in breadcrumbs schnitzel made from veal, pork or chicken breast, stuffed with cheese and ham. It’s better to take the Elemental type of cheese, but it’s not for everyone, so we have a simple cheese with a classic taste :) It’s quite simple to prepare and is an excellent option for a hearty dinner for the whole family. TO cordon bleu I want to offer you more cream sauce with garlic and dill.

So, the cordon bleu recipe!

Recipe:

1. Chicken breast – according to number of eaters
2. Cheese – slices according to the number of eaters + 50 gr. breaded
3. Ham – slices according to number of eaters
4. Soy sauce or lemon – 1 tsp.

Breading:

1. Flour – 150 gr.
2. Egg – 2 pcs.
3. Rusks (read how to always have crackers in the house)– 150-200 gr.
4. Curry – 0.5 tsp.
5. Salt - to taste *Depends on the cheese and ham, if they are quite salty, then do not add salt
6. Dry parsley, dill - to taste and desire *You can add Provençal herbs or your favorite seasonings

Sauce:

1. Cream – 200 ml.
2. Butter – 20 gr.
3. Garlic – 2 cloves
4. Dill - bunch

Preparation:

Preparing the breading:

Prepare cordon bleu:

1. Place a slice of ham and cheese on half a chicken breast
2. Wrap it in a cutlet *Can be secured with toothpicks
   
3. Roll in flour
   
4. In the egg
   
5. In breadcrumbs
   
6. Fry over medium heat under a closed lid until golden brown. *Try not to twist so that the breading does not fall off. It’s better to start frying on low heat, then add more if you think it’s not frying for a long time. In general, cheese in breadcrumbs gives an excellent crust at any temperature.
   

If desired, prepare a simple sauce: (no need to add salt)

Serve cordon bleu with sauce and vegetables. Well, or with any side dish of your choice and without sauce :)