Roast cordon bleu properly - this is how it works

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In terms of appearance, a cordon bleu resembles an excessively thick, breaded schnitzel. But with the first bite, it turns out that the meat has a filling of cooked ham and spicy cheese. If you roast a cordon bleu, then veal should be used for this according to the original recipe.

Cordon bleu is a variant of schnitzel.
Cordon bleu is a variant of schnitzel.

What you need:

  • 4 schnitzel, 100-120 g each
  • 4 slices of cooked ham
  • 4 slices of cheese
  • 30 grams of flour
  • 2 - 3 eggs
  • 4 - 5 tbsp breadcrumbs
  • 1 lemon
  • 30 g clarified butter
  • 1 freezer bag
  • 3 plates
  • frying pan

Cordon bleu - hearty and juicy

However, you can also make this from pork.

Cordon bleu is one of the most popular schnitzel variations. Originally this species is said to come from France.

  • But one is not quite sure about it. If you want to prepare and fry this schnitzel dish, then you need it meat still cooked ham and cheese, such as B. a mild Gouda, a hearty Gruyere, spicy mountain cheese, etc. to. That depends entirely on your taste.
  • Before filling and frying the cordon bleu, you should wash the meat beforehand and pat dry with a paper towel.

How to fry the meat

  1. Now put the schnitzels individually in a freezer bag and pound them flat with a hammer or plating iron.
    2. Cordon bleu - pocket cut

    If you want to prepare a delicious cordon bleu from a pork schnitzel, ...

  2. Then place the plated slices side by side on a kitchen board and season them on both sides with salt and pepper.
  3. Then place the thin slices of ham in the middle of the meat and cover half of the ham with the cheese.
  4. Now fold the layered schnitzel once in the middle. To ensure that the filling does not run out during frying, you should press the edges particularly firmly. If necessary, you can close the cordon bleu with a toothpick. In order to emphasize the taste of the filling, you should also drizzle the meat with lemon juice.
  5. Now put the flour on a deep plate. Then whisk the egg on a second plate and spread the breadcrumbs on a third.
  6. Now, in this order, turn the cordon bleu into the flour first. Then in the egg and finally in the breadcrumbs. Make sure that the meat is completely covered with the breading before you fry it.
  7. Now heat the clarified butter in a large non-stick pan. Place the cordon bleu one after the other and fry them on each side for 4 - 5 minutes at a temperature of 120 degrees until golden yellow.

Croquettes are suitable as side dishes, French fries but also fried potatoes and a fruity one dessert or a fresh one salad.

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