Cordon bleu

Category: Meat dishes
Cordon bleu

Ingredients

chicken fillet 450 gr.
chicken egg 1 PC.
hard cheese (melting well) 3 slices (50-70 gr.)
low-fat ham (boiled or raw smoked) 3 slices
breadcrumbs 3 tbsp. l.
wheat flour 3 tbsp. l.
salt, spices taste
ghee (or vegetable oil) for frying

Cooking method

  • I want to invite you to try a delicious and easy-to-prepare schnitzel recipe for which supposedly belongs to Swiss cuisine.
  • We cut the fillet into thin plates (2 per serving), trying to make them the same size, cover with a bag and beat off. Put a slice of melting cheese and ham between two thin schnitzels, fix on all sides with skewers.
  • Cordon bleu Breaded schnitzels in flour, then in an egg beaten with salt and spices, then in breadcrumbs and fry in a large amount of well-heated ghee (I take vegetable oil) until golden brown (about 2 minutes on each side).
  • Cordon bleu
  • Bon Appetit!

The dish is designed for

3 servings

Time for preparing:

25-30 minutes

Cooking program:

plate

Note

There are several versions of the origin of the dish name. The first says that the Cordon Blue schnitzel was the winner of one of the culinary competitions in France. Another strange version is that the schnitzel was tied with a blue ribbon. According to the third version - Louis XV presented the Order of the Blue Ribbon to the cook Madame Dubarry, and since then this title has been jokingly awarded to all chefs who have distinguished themselves in their art, as well as outstanding dishes. According to the fourth version, the chefs of a wealthy Basel family were inspired to create a schnitzel by blue ribbons woven into the hair of girls who were playing in the yard at that time.
Veal, pork or chicken are used to prepare the Cordon Blue.

Shyrshunchik
V-tina, Tina, I'll cook it in time for Easter, oh, it'll be delicious.
V-tina
Tanyush, I also plan to cook them for Easter, it's very tasty, and the labor costs are minimal ..
Only when you cook in advance, there is a little secret - so that the crust remains crisp longer, the freshly fried schnitzel is placed in a hot oven for 5 minutes, and then transferred to a warm serving plate.
Shyrshunchik
Tina, thanks for the secret.
V-tina
Shyrshunchik, always happy to share
gawala
Quote: V-tina
Veal, pork or chicken are used to prepare the Cordon Blue.
They also use turkey ... In our area, pork and turkey are popular in restaurants. I haven't seen chicken and veal either ..
Very tasty. I don't do it myself, but we often order in restaurants .. and fried potatoes and salad .. oh ..
gala10
Tina, thank you for such an easy-to-use and very interesting recipe! And for history.
V-tina
Quote: gawala
They also use turkey ... In our area in restaurants, pork and turkey are in use.
gawala, thanks for the information, I didn't know


Added Wednesday 20 Apr 2016 09:17 PM

Quote: gawala
and still fried potatoes and salad .. oh ..
yes, yes, they eat mine like that, but I water it with a lemon and absorb it with some salad, it's just indecently delicious
gala10, thank you for your kind words! I would be glad if the recipe takes root in your family
gawala
Quote: V-tina
and I water it with lemon
Lemon on schnitzels or on this kind of meat is the first thing ..
Quote: V-tina
thanks for the information, I didn't know
Well, maybe, of course, somewhere and veal chicken is in use. For the whole Odessa I can't tell Europe. In Austria, either turkey or pork. In a restaurant they always ask what kind of meat to cook with .. And of course they only fry in ghee .. that schnitzel, that this meat, only ghee ..in general, we have a lot of things fried in ghee, including fish ..
V-tina
Quote: gawala
And of course they only fried in ghee ... that schnitzel, that this is meat, only ghee
yes, ghee for schnitzels is a classic, the most famous are Vienna schnitzel, Karageorgiev schnitzel, Czech schnitzel and Cordon Blue. But at home I often do not have ghee and the time or desire to cook it, therefore, as a duty option, for a quick dinner - vegetable, but for the holidays, melted butter is a must
Pebble, it's so interesting to read the nuances of cooking in different countries, thanks for sharing
gawala
Quote: V-tina
it is interesting to read the nuances of cooking in different countries, thanks for sharing
Yes, not at all .. Yes, there are many nuances ..
kavmins
and I make a pocket in the fillet, so it seems more convenient, no need to mess with toothpicks, for reminding the recipe and a photo - thanks))
V-tina
kavmins, yes, of course, you can also have a pocket, but not always such handy files come across
Taia
Tina, thanks for the recipe! Thanks to the girls for the advice!
I'm taking it to bookmarks, I'm sure that it will turn out yummy.
V-tina
Taia, this is very, very tasty bon appetit in advance
Mirabel
TinaHow delicious it is Cordon Blue Thank you for the reminder! even though go and fry this cordon for the night. But I try to make pockets in the fillet.
I wanted to make a raclette tomorrow, nope, this will be for dinner.
V-tina
Mirabel, Vika, it's very nice that I'm not the only one who loves
lu_estrada
The mustache is clear, Hristokhvor Bonikhvatich, a thin steak for Chicken Parmidjian folded in half and a piece of cheese in a pocket,
How great!
Thank you Tinochka for saving me from unnecessary body movements!
Elena Tim
Wow, I also wanted something so yummy.
I can imagine how delicious it is ...
Valyush, thanks for the recipe! Somehow I'll try to repeat it.
V-tina
Quote: lu_estrada
I put a thin steak for Chicken Parmigian in half and a piece of cheese in a pocket,
Ludmila, Lyudochka, don't forget the ham - it's so delicious


Added Thursday, April 21, 2016 07:33 AM

Quote: Elena Tim
I can imagine how delicious it is ...
Valyush, thanks for the recipe! Somehow I'll try to repeat it.
Elena Tim, Helen, what to try there - cooking is extremely simple and fast, and you can eat away the taste - mind
please
I like this, I did this, but since I am an experimenter, I put cheese, tangerine and ham
lu_estrada
And indeed, Tinochka, out of delight, she forgot to list the ham!
Here we will finish the already prepared cordon blues, and I'll screw up your beauties!
V-tina
please, Nadenka, with tangerine - this is something new
Ludmila, it's so nice when the dish is loved not only in your family
Nata333
Tina, and we love this almost
We call this option "chest wheel"
We make a pocket in the fillet, do not beat it off, it is already tender and juicy. There salt, pepper, Italian herbs and cheese. Salt outside, triple batter and fry in a little vegetable oil - only for the color of the crust, and then in the oven for 10 minutes.
How delicious you cut it, and the juice flows from the fillet, the cheese stretches viscously
V-tina
Nata333, Nata, it should definitely be very similar I'll try to cook in your version, thanks
Bridge
I am lovingluckordonblu !!!! I'm just too lazy to cook ...
Mirabel
Quote: Bridge
I'm just too lazy to cook.
So, on the contrary, quickly cook it
brendabaker
This is my favorite dish, deliciously unusual, thanks for reminding
Now the name le cordon blue suggests that the dish belongs to the famous French (or European) culinary school of the same name.
You did it just fine, I rarely get such even layers, such a uniform and golden color of the crust, like yours. And the cheese didn't run at all. Gorgeous performance, just take off my hat
V-tina
Natasha, so it's not longer than chops, and the taste is just a delight


Added Thursday, April 21, 2016 5:28 PM

brendabaker, Oksana, just a balm for the soul, thanks for such flattering words
Lisichkalal
Tina, thanks for the recipe.For myself, I realized that 2-4 slices can be cooked in a pancake maker, but I would have done more in princesses.
V-tina
Svetlana, I'm glad that the recipe came in handy for me neither that nor that, I cook in the old fashioned way

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