Chicken cordon bleu. Veal cordon bleu. How to serve minced cordon bleu

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 :)

302 kcal

    Today we will prepare a wonderful dish - chicken cordon bleu with ham and cheese. Author's step-by-step recipe with photographs, KBJU, ingredients and serving rules.

    “Cordon bleu” means “blue ribbon” in French. At the moment, there are several versions of the origin of the dish and each of them is more romantic than the other. According to one of them, Louis XV awarded the Order of Saint Louis, which was worn on a blue ribbon, to the cook Madame DuBarry, who prepared this dish for the first time. Another version says that one chef from a wealthy Brazilian family was inspired to create these rolls by the blue ribbons in the hair of girls playing in the yard.

    Whatever the truth, the classic Cordon Bleu is a breaded schnitzel stuffed with thin slices of ham and cheese. Initially, veal was used for schnitzel, but now they make Cordon bleu with any meat. We'll take a diet chicken breast.

    Number of servings: 8.

    To prepare, choose hard, salty cheeses, such as Emmental or Gruyère. Take low-fat boiled or raw smoked ham.

    In the basic recipe, the schnitzel is fried in oil in a frying pan, but we will bake the Cordon bleu in the oven, which will make the dish more healthy and dietary.

    Step-by-step instruction

    Let's move on to the process of preparing Cordon bleu:

    Step 1

    First, prepare all the ingredients. Measure out the required amount of flour and breadcrumbs. Wash the fillet and, if necessary, trim off fat and membranes. Preheat the oven to 180 degrees.


    Ingredients for 8 servings

    Step 2

    Cut each chicken fillet lengthwise into two equal parts. And then beat each piece well to a thickness of half a centimeter. Please note that the thinner the fillet, the juicier and tastier the finished dish will be. But if you beat the fillet too thin, the rolls risk breaking. Maintain balance.


    Step 3

    Cut the cheese and ham into neat thin slices.


    Step 4

    Salt each chopped fillet and add your favorite seasonings. Now top with a couple of slices of ham and cheese. Roll into a tight roll. If you think that the rolls will spread out during baking, you can fasten them with toothpicks or tie them with culinary cotton cord.


    Step 5

    Now let's start breading. Prepare three plates. In one of them, beat an egg, add a pinch of salt and spices for flavor. In the other two plates you need to pour flour and crackers, respectively. Now we take each roll, roll it first in flour, then in egg, and then in breadcrumbs. The bread crumbs should completely cover the entire schnitzel.


    Step 6

    Place the breaded rolls on a baking sheet lined with parchment paper.


    Step 7

    Bake Cordon Bleu rolls in an oven preheated to 180 degrees for about 40-45 minutes until golden brown. If your oven has a grill function, you can turn it on at the end for just a couple of minutes to make the rolls even more golden.

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.

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 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

Big photos Small photos

    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.

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.


Wash the veal tenderloin and cut into portions, as shown in the photo. It is advisable that each piece is approximately 1.5 centimeters thick, since we will need to make a pocket in the meat.





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.



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 also does not require long-term heat treatment. In this regard, we decided to prepare such a dinner 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 and 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!

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