Beef cordon bleu. Cordon bleu with ham and cheese. How to make from pork

My favorite recipes, and probably not only mine, are when they are tasty and simple, when you don’t need a lot of fuss and the ingredients are not too exotic.

In another search for an interesting chicken recipe, I came across the beautiful name “Cordon Bleu”. Yes, at first it was the name that interested me, but then, after looking at the products and the cooking method, I decided that this recipe suits me according to all the criteria: fast, effective and tasty. I will share the process and thoughts during its preparation with you.

What is Cordon Bleu? This is a stuffed schnitzel. It contains only three products: meat (pork, chicken), ham and cheese. To finish, a breading of flour, eggs and breadcrumbs is used.

Why this dish has become so popular among many chefs, you will understand when you try it. And cook. And cordon bleu is easy to prepare.

Ingredients

• chicken breast
• hard cheese (ideally Emmental, Raclette or Gruyère)
• lean, raw or boiled smoked ham
• breadcrumbs, flour and egg for breading

Preparation

Cut the cheese and ham into slices.



Prepare everything for breading. Pour flour and breadcrumbs into plates, lightly beat the egg in a deep bowl (you can drop a little water, then it will be easier to mix thoroughly).

* I don’t use store-bought breadcrumbs - why if you can make it yourself? There are always pieces of dried bread around the house that, with the help of a rolling pin, will become excellent crumbs. The easiest way is to put the crackers on a towel, cover with the other end and beat with a rolling pin, large crumbs will form. Then you open it and roll it, chopping it into fine pieces. That's the whole process.



Wash and dry the breast. Cut almost in half lengthwise, making a pocket.



Beat the resulting layer of meat.

* When you beat meat, splashes always fly, often the meat sticks to the hammer. To avoid this, place the meat in a bag or on film and cover with film on top. And you can fight back without any consequences.



Salt and pepper on one side and the other. Add a piece of ham and cheese.



Fold the brisket back to its original state, that is, cover the cheese and ham half and secure the edges with toothpicks so that the cheese does not leak out during frying.

Size matters!

* Now look at the size of the schnitzel. So I looked and thought that this was not a schnitzel. This is schnitzel. And nowhere in the instructions for cooking cordon bleu does it say that the breast must be reduced in size, for example, by cutting it in half. But according to common sense, to get a neat little cordon bleu, you need to trim the edges, and you will be left with a small schnitzel!

In general, if you decide to prepare a dish for guests and you want an aesthetically beautiful piece of meat, trim and reduce! (one breast, cut in half, will yield 4 schnitzels). For the home table, this “country” piece is also quite good. So what, what a big portion! But feed your family to the fullest, especially since it’s very tasty!



Every schnitzel must go through flour,





and crackers.



Then it needs to be fried until golden brown. But there is one good recommendation - put the breaded schnitzels in the freezer for 20 minutes, then the crackers will not fall off when frying, and you will get a uniform, beautiful crust.



Fry in a well-heated frying pan with vegetable or butter.

*After roasting, it is recommended to place the oven in an oven preheated to 200 degrees for 7 minutes. But I didn’t. Turning it over to the second side, I reduced the heat to low and covered the pan with a lid, the meat was perfectly fried, and the cheese became viscous.

Here they are - Cordon Bleu (don't forget to remove the toothpicks when serving):



Very satisfying cordon bleu, you don’t need a side dish, just a light vegetable salad (also optional).

Afterword to Cordon Bleu

And it seems that there is nothing to add or subtract from the recipe. But here too you can apply culinary “restlessness”, creating wonderful variations on the theme.

One of the very tasty ones: try cordon bleu with Parmesan, and let it be accompanied not by ham, but by basil leaves and.
Or this: cut an apple into thin slices and add to cheese and ham. You can also put pieces of steamed prunes here.

Or make a sauce with cream, tomato and Parmesan. Cut the tomatoes into cubes. Boil the cream for 2 minutes in a saucepan, then crumble in the grated Parmesan and chopped tomatoes. Cook over low heat for a minute, stirring. Serve in a gravy boat.

A little history of French chicken schnitzel

A little about the recipe, or rather, its euphonious name, which is translated from French (a dish originally from France) as “blue ribbon”. There is nothing blue in the dish itself. And the versions of the origin of the name are as follows.

Louis 15 awarded the Blue Ribbon (on which the Knights of the Order of the Holy Spirit wore their distinctive sign) to Madame DuBarry, the cook. From now on, all delicious dishes and good cooks could be called Cordon Bleu. Or maybe this dish won a culinary competition, receiving a blue ribbon. Or the creator of this culinary masterpiece tied it with a blue ribbon, but this version has no longer reached us. Another assumption: the cook who served in a wealthy Basel family was inspired to create Cordon Bleu by a blue ribbon in the braid of a girl who was playing in the yard.

As you can see, there are many versions. One thing is certain: every famous dish is certainly overgrown with romantic details, secrets and intrigue. This is how we humans are designed.

An excellent option for cooking meat is cordon bleu. The dish is suitable for any occasion. Hot “pockets” with a delicious crust will bring pleasure to everyone without exception.

Schnitzel breaded with breadcrumbs and stuffed with cheese and ham is traditionally made from veal, which is often replaced with tender chicken or young turkey.

Cordon is prepared in three ways:

1. For preparation, use two thinnest schnitzels, between which the filling is placed.
2. A thick schnitzel has a pocket cut into it and stuffed with ham and cheese.
3. The filling is wrapped in the chopped pieces of meat, forming rolls.

Classic veal recipe

Tender veal flesh with a slight salty flavor of ham.

Ingredients:

• sea ​​salt;
• veal tenderloin – 140 g;
• melted butter;
• cheese - 1 layer;
• milk;
• black pepper;
• ham - 1 layer;
• chicken egg – 1 pc.;
• breadcrumbs).

Preparation:

1. Cut off a piece of veal. Sprinkle with pepper. Spice up. Wrap the ham around the cheese. Place on chop and wrap. Release the air.
2. Pour milk into the egg. Mix.
3. Place the workpiece in flour. Dip into milk mixture. Roll in breadcrumbs.
4. Place melted butter in a frying pan. Fry cordon bleu with ham and cheese. A crispy crust should form on the surface.

If you have time, you can pour lemon juice over the meat in advance and leave for 2 hours. Thanks to this preparation, the dish will turn out much more tender.

Rolls with ham and cheese

A budget option that uses simple products. We suggest adding a sophisticated touch to the dish by browning slices of ham in a frying pan.

Ingredients:

• pepper;
• chicken fillet – 500 g;
• ham – 230 g;
• breadcrumbs (breadcrumbs) – 65 g;
• olive oil;
• salt;
• butter – 45 g;
• greenery;
• cheese – 160 g;
• flour – 70 g;
• egg – 1 pc.

Preparation:

1. Cut the chicken into layers. Beat it off. Sprinkle with pepper. Add some salt. Grate. Beat the egg.
2. Fry the ham slices by melting the butter in advance. Place on chops.
3. Grate the cheese. Chop the greens. Mix and sprinkle over ham. Roll the blanks into a roll.
4. Roll in flour. Dip into egg mixture. Roll in breadcrumbs. Fry.

The dish will turn out much more tender if you carefully beat the meat pieces on each side with a special culinary hammer. Wrap the filling very tightly. Air should not remain in the workpiece. This preparation will help the roll maintain the desired shape and not fall apart.

Chicken in cream sauce

Cordon bleu rolls turn out to be unusual when served with sauce.

Ingredients:

• 6 slices of cheese;
• 130 ml white wine
• 3 chicken fillets;
• parsley;
• 6 slices of ham;
• basil;
• 110 ml olive oil;
• spices;
• 130 g flour;
• pepper;
• 12 g paprika;
• salt;
• 240 ml cream.

Preparation:

1. Cut chicken pieces into layers. Beat it off. Sprinkle with pepper. Add some salt.
2. Add ham, then cheese. Collapse. Fasten the finished workpiece with a wooden skewer.
3. Add paprika to flour (3 tablespoons). Add some salt. Dip the rolls. Fry in oil.
4. Pour the remaining flour into the cream. Beat. Pour in the wine. Add chopped greens. Sprinkle with spices. Pour into the frying pan. Close the lid. Simmer for 25 minutes.

To keep the dish crispy, do not add any sauces. Otherwise, the surface will lose its crispy properties and the crust will turn into a soft sticky mass.

In the oven

Chicken cordon bleu will be much healthier if cooked in the oven.

Ingredients:

• pepper;
• ham – 4 slices;
• butter – 35 g;
• breadcrumbs – 6 g;
• chicken fillet – 4 layers;
• salt;
• flour – 60 g;
• cheese – 4 slices;
• broth – 50 ml;
• egg – 1 pc.

Preparation:

1. Beat each layer of chicken. Add salt and sprinkle with pepper.
2. Place the cheese piece and ham. Twist. You will get rolls. Place in flour. Dip into the previously beaten egg. Place in breadcrumbs, which should completely cover the surface.
3. Place in a baking dish. Place the chopped butter into pieces. Pour in the broth.
4. Bake in the oven for 35 minutes. It is recommended to set the temperature to 200 degrees.

Chicken cordon bleu cutlets

We invite you to surprise your guests by preparing surprise cutlets for the holiday. Swiss food with amazing taste is juicy and original.

Ingredients:

• 120 g ham;
• 2 chicken fillets;
• olive oil;
• 2 chicken eggs;
• 110 g cheese;
• breadcrumbs.

Preparation:

1. Cut the piece of cheese into slices; you will need the same shape for the ham. Cut the fillet. Make a cut in the center of each piece. There should be a pocket in which to place the prepared slices. Beat the eggs.
2. Place the pieces into the eggs, then transfer to breadcrumbs. Collapse. Repeat the process again.
3. Place in a frying pan with oil and fry until the crust is golden brown. https://www.youtube.com/watch?v=nQozw1kbbXA&t=18s

With zucchini

The surprisingly tender filling goes perfectly with zucchini. The dish is not only unusual, but also very tasty. In the recipe, instead of the usual chop meat, the filling is wrapped in slices of zucchini.

Ingredients:

• 1 egg;
• olive oil;
• 230 g boiled sausage;
• salt;
• young zucchini;
• breadcrumbs;
• flour;
• 220 g cheese.

Preparation:

1. Cut the sausage and cheese piece. You will need records. Peel the zucchini. Cut into slices. The thickness should not exceed 3 millimeters. Add some salt. Wait until the slices release their juice. Place on a paper towel. Dry. Sprinkle with pepper.
2. Place the cheese and sausage mixture between two zucchini slices. Roll in flour. Dip in egg and then in breadcrumbs.
3. Fry over low heat in oil under the lid.

Try experimenting with spices. By adding various herbs during the cooking process, each time you can give your favorite dish new unusual flavor notes.

How to make from pork

The meat melts in your mouth, the delicate cheese filling enchants and leaves no one indifferent. Try and prepare a delicious snack for your family.

Ingredients:

• 120 g flour;
• melted butter;
• 140 g ham;
• black pepper;
• 120 g cheese;
• 8 pork schnitzels;
• salt;
• 2 eggs;
• 60 g breadcrumbs (breadcrumbs).

Preparation:

1. Beat the eggs. Beat off the meat schnitzels. Using a sharp knife, make a cut inside to form a pocket. Rub each piece with pepper and salt.
2. The plates will require ham and a piece of cheese. Place cheese on ham and wrap. To prevent the cheese from leaking out during cooking, pierce the pieces with a wooden skewer.
3. Place in flour. Then into eggs and crackers. Place in a frying pan with oil. Fry. It is recommended to cook over medium heat with a lid on.

Unusual recipe for minced cordon bleu

A lazy variation of the famous dish. Children especially like this soft dish.

Ingredients:

• 160 g cheese;
• 120 g breadcrumbs;
• 1 egg;
• pepper;
• 110 g butter;
• 75 g flour;
• 750 g minced meat;
• salt;
• 230 g ham;
• 110 ml vegetable oil.

Preparation:

1. Grate the cheese piece. Chop the ham into slices. Season the minced meat and add salt. Roll into balls and place prepared ingredients in the center.
2. Place in flour. Run it in. Dip into egg. Place in breadcrumbs. Run it in.
3. Mix two types of oil in a frying pan. Place the blanks. Fry.

With mushrooms

An ideal option for lovers of mushroom dishes.

Ingredients:

• chicken fillet – 4 pcs.;
• greens – 25 g;
• salt - a pinch;
• olive oil – 6 tbsp. spoon;
• egg – 1 pc.;
• onion – 1 pc.;
• mushrooms – 260 g, boiled;
• ketchup – 2 tbsp. spoons;
• ham – 4 plates;
• flour – 5 tbsp. spoons

Preparation:

1. Place mushrooms and onion in a meat grinder. Grind.
2. Chop the greens. Mix with mushroom mixture. Mix. Place in a frying pan. Add oil and ketchup. Fry. Sprinkle with pepper. Add some salt. Mix. Cool and mix with a large spoon of flour.
3. Beat the chicken meat. Add chopped ham and fry. Fold in the edges of the meat. Secure with a toothpick. Dip in flour, then in egg and breadcrumbs. Place in a frying pan. Fry. Cook covered over low flame.

To make the dish juicy, soft and aromatic, follow these simple tips:

Choose only fresh meat pieces that have not been frozen. The meat should be slightly pink and smell nice. There should be no foreign aromas.

Cordon bleu- This is a wonderful dish that is suitable for both a festive table and an everyday one. The dish has roots in French and Swiss cuisine. Cordon bleu (in French, cordon bleu) literally translates as “blue ribbon.” But in essence it is veal schnitzel, which is breaded in breadcrumbs and fried in melted butter. The difference from a regular schnitzel is that a piece of cheese is placed inside and the schnitzel is wrapped in a roll. Therefore, cordon bleu can be called a separate, independent dish with its own separate history. This dish, by the way, is also made from chicken and turkey fillet. But today we will find out recipe for chicken cordon bleu with cheese with photos step by step. Believe me, everyone will love the recipe!

Ingredients for chicken cordon bleu with cheese

Chicken fillet	3 pcs
Ham	50 g
(solid)	50 g
Chicken egg	2 pcs
Breadcrumbs	150 g
	0.5 cups
Water	A little
Ghee (or vegetable oil)	50 g
Salt	taste
Pepper	taste

How to make chicken cordon bleu with ham and cheese

1. Rinse the chicken fillet under running water and first cut it in half, and then cut each piece into 2 equal parts.
   
2. Remove all cartilage and chaff from the fillet to ensure it looks nice.
   
3. Wrap each piece of chicken fillet in cling film and beat with a kitchen hammer on each side until thin (but the meat should not tear).
   
4. Pepper and salt the fillet on both sides.
5. On another cutting board, thinly slice the cheese and ham and place a piece (2 pieces at a time) on the chicken fillet.
   
6. Fold the edges of the chicken fillet and wrap it in a roll.
   
7. Wrap each roll in cling film and place in the freezer for 30 minutes. This will make them easier to fry so they don't fall apart while frying.
   
8. In total you should get 4 rolls from one chicken breast. These preparations can be stored in the freezer for up to 45 days.
   
9. For breading, you need to beat the eggs and add a little water (this will make your mixture smoother and more uniform).
   
10. Roll your rolls first in sifted flour, then in the egg mixture, and then in breadcrumbs.
    
    
    
11. Heat a frying pan and pour in ghee or vegetable oil if you don’t have the first one. There should be enough oil to cover a third of the roll.
    
12. Fry over medium heat on both sides until a golden crust appears (since the meat is chicken and we beat it well, it cooks very quickly).
    

To Cordon bleu do not absorb oil when frying, you need to have enough oil in the pan. Otherwise, the oil will simply be absorbed into the rolls. Serve cordon bleu as a side dish or vegetable salad. Bon appetit!

Fry semi-finished cordon bleu in a frying pan, turning it over halfway through frying. Fry semi-finished cordon bleu in a deep fryer at 160 degrees.
Fry raw cordon bleu in a frying pan over medium heat.

How to fry cordon bleu

Products
Chicken fillet - 1 piece (200-250 grams)
Hard cheese - 50 grams
Ham - 100 grams
Chicken egg - 1 piece
Flour - 1.5 tablespoons
Breadcrumbs - 2 tablespoons
Salt - 1 level teaspoon
Dried garlic - a pinch
Milk - 100 milliliters

Food preparation
1. Defrost chicken fillet, rinse and dry.
2. Cut each fillet to make a flat piece.
3. Beat the chicken pieces using a food mallet.
4. Pour milk into a bowl, add salt and dried garlic, stir.
5. Place the meat in the milk mixture, cover and refrigerate for 45 minutes.
6. Thinly slice the cheese and ham.
7. Place chicken meat from the milk mixture and pat dry with napkins.
8. Place a piece of cheese and ham on one edge of the chicken.
9. Cover the filling with the free portion of the chicken and dredge the cordon bleu in flour.
10. Beat the egg into a bowl, add salt and beat.
11. Dip the cordon bleu in the batter.
12. Place the breading in a bowl and coat the cordon bleu in the breading.
13. Place the cordon bleu on a plate and put it in the freezer for half an hour.
14. Heat a frying pan over medium-low heat and add oil.
15. Place the cordon bleu so that they do not touch in the pan.
16. Fry the cordon bleu for 7 minutes, then turn over and cook for another 7 minutes.

Fkusnofacts

- Instead of chicken; alternatively, you can use veal in cordon bleu.

In milk formula for pickling You can add soy sauce to the cordon bleu, and chopped prunes to the ham and cheese.

If there are no breadcrumbs, can be used dried bread: simply crush it into crumbs with a hammer or rolling pin.

It is ideal to use equal squares of ham and cheese for cordon bleu - both in shape and thickness. Then the cordon bleu themselves after frying will be equal size.

- Cost of products for preparing cordon bleu (400 grams) - 140 rubles; the cost of frozen cordon bleu semi-finished products (400 grams) is 170 rubles. on average in Moscow for June of the year.

- Calorie content cordon bleu - 180 kcal/100 grams.

There are dozens of different recipes for making cutlets. They can be fried breaded, add several types of minced meat, use various spices, and so on. And to diversify your usual dish, you can use the Cordon Bleu recipe.

According to the classic recipe, the dish uses veal schnitzels, inside of which they place a filling of cheese and ham. The meat is then breaded and fried. But the modern Cordon Bleu recipe has undergone many changes. Not only beef, but also pork and chicken are now used as a base. Only the filling remains unchanged: cheese wrapped in a slice of ham.

Ready cutlets can be a complete meal. Most often, Cordon Bleu, the recipes for which we will present below, is served with vegetable salads, various sauces and side dishes.

Pork Cordon Bleu

Required Products:

• Flour - two hundred grams.
• Pork schnitzels - sixteen pieces.
• Cheese - two hundred grams.
• Breadcrumbs - one pack.
• Eggs - five pieces.
• Oil - half a glass.
• Ground pepper - on the tip of the knife.
• Salt.

Cooking pork "Cordon Bleu"

When preparing, we will follow the recipe with the photo “Cordon Bleu” step by step. First, wash the pork meat and pat dry with napkins. Then cut into equal pieces, at least two centimeters thick. Cover the meat with film and beat it lightly with a hammer.

Next, cut a pocket in the middle of each piece of chopped pork and sprinkle with salt and pepper. The next thing to do is prepare the filling for the schnitzel. To do this, cut a piece of cheese and a piece of ham into fairly thin strips. After this, wrap the strip of cheese in a strip of ham and place it in the previously made pocket, the edges of which must be connected with a toothpick.

The preparation of the schnitzels according to the Cordon Bleu recipe used is completed, now they need to be fried. To do this, prepare three plates in which to place flour, eggs, beaten with a whisk, and breadcrumbs. Pour oil into a non-stick frying pan, place on heat and wait for it to heat up.

Roll pieces of stuffed meat in flour, then dip in eggs and finally bread in breadcrumbs. Thanks to this procedure, the meat turns out soft and tender after frying. Place the prepared pieces of meat in a heated frying pan and fry until fully cooked, ten to twelve minutes on each side. The “Cordon Bleu” dish prepared according to the recipe, a photo of which can be found in the review, is ready.

Place the tender pieces of pork meat, fried until golden brown and stuffed with ham and cheese, on a plate with lettuce leaves. Add chopped fresh vegetables to it, sprinkle with fresh dill. If desired, you can top with sour cream and serve. This tasty, satisfying and healthy dish will please your loved ones.

Chicken Cordon Bleu

Product composition:

• Chicken breasts - six pieces.
• Cheese - one hundred and eighty grams.
• Ham - two hundred and fifty grams.
• Soy sauce - twelve spoons.
• Breadcrumbs - two hundred grams.
• Eggs - four pieces.
• Dill - half a bunch.

Making chicken cordon bleu

Wash the chicken meat well and dry it with napkins. Place on a cutting board, cut down the middle, but not all the way through. Cover the top with food-safe film and beat lightly with a meat mallet. Place the chopped chicken breasts on a baking sheet and pour over soy sauce: one tablespoon per breast. Let the breasts soak for twenty minutes.

Cut cheese and ham into thin strips. Place a piece of ham, cheese and more ham on one half of the chicken breast. Sprinkle with dill and cover with the other half of the breast. Make an envelope with stuffing inside. Connect the ends of the brisket with a toothpick.

Place a frying pan with a thick bottom on the fire, add oil and wait until it heats up. Beat the eggs in one small bowl and add the breadcrumbs to another. First dip the chicken breasts in the egg, then roll in breadcrumbs and place in a heated frying pan. Fry until done on each side for ten minutes. Chicken breast cordon bleu recipe is ready. Place on a plate, garnish with chopped fresh vegetables, sprinkle with dill and serve.

Beef Cordon Bleu with cheese

List of required products:

• Veal tenderloin - five hundred grams.
• Eggs - three pieces.
• Cheese - three hundred grams.
• Flour - one glass.
• Breadcrumbs - one package.
• Ham - three hundred grams.
• Sunflower oil - ten tablespoons.
• Ground black pepper - to taste.
• Salt.

Preparation

We will take the classic Cordon Bleu recipe (see photo of the dish below) and use veal tenderloin for this. Wash the meat well and dry it. Place on a wooden board. Cut into pieces at least two centimeters thick. Cover with film and carefully beat the meat with a special kitchen hammer; it is recommended to use the side without cloves to break down the fibers.

Now you need to cut a pocket in each piece of meat. To do this, you need to use a sharp knife in the middle, along the piece of meat, to make an incision, but not all the way. The next thing to do is prepare the filling for Cordon Bleu from veal with cheese and ham. Cut prepared cheese and ham into thin strips. Place two strips of cheese in the cut pocket of each piece of meat, with a strip of ham between them. Secure the edges of the pockets with toothpicks.

For the further cooking process we will need three small plates. Place eggs, wheat flour and breadcrumbs beaten in a blender. Next, pour sunflower oil into a non-stick frying pan and place on fire. Wait until it warms up well.

Roll pieces of veal stuffed with cheese and ham in wheat flour, then dip well in beaten eggs and finally coat in breadcrumbs. Due to this triple coating, the meat will be juicy and tender. Place pieces of meat in a heated frying pan and fry for about ten to fifteen minutes on one side, then close the lid and fry for the same amount on the other side. Place Cordon Bleu with cheese and ham prepared according to the above recipe on a plate. Serve with fresh vegetables or boiled potatoes.