Breadcrumbs-coated veal cordon bleu, stuffed with ham and cheese. This dish makes a lovely date night or Sunday family meal.
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What is Cordon Bleu?
Cordon Bleu is a cheese and ham stuffed meat pocket, which is then coated with breadcrumbs. It resembles and was perhaps inspired by the Wiener Schnitzel, from Austria, a flour- and breadcrumb-coated thin slice of veal escalope, and the Veal Milanese, an Italian classic.
The cordon bleu, on the other hand, was created in Switzerland, and it's a classic Swiss dish. The ham and cheese can be either rolled or folded into the meat, or a pocket can be stuffed with the ham and cheese.
Then it's coated with egg and breadcrumbs before the cordon bleu is deep-fried or fried in a pan. A classic cordon bleu in Europe is always a veal cordon bleu. In other parts of the world, a "cordon bleu" may refer to a Chicken Cordon Bleu.
📖 Recipe
Veal Cordon Bleu Recipe
Ingredients
- 2 pieces Veal Scallopini
- pinch Black Pepper Ground
- pinch Salt
- 2 Cheese Slices cheddar or gruyere preferably
- 2 Ham Slices or prosciutto slice
- 1.5 ounces All-purpose Flour
- 1 small Egg
- 2 ounces Bread Crumbs
- 2 Tablespoons Oil
- 2 Toothpicks
Instructions
- Flatten your veal filet to stretch out. Take care not to create holes into the meat. Season with salt and pepper on both sides.
- Take a slice of ham and a slice of cheese, place the cheese on the ham and close the ham in such a way so that the cheese is inside and doesn't cross the ham border.
- Then take the wrapped ham/cheese slices and place on a veal filet. Fold meat over ham and cheese to create a pocket, seal with a toothpick on one side.
- Prepare 3 plates, one with all purpose flour, another with the egg and the last one with the breadcrumbs.
- Drag the veal cordon bleu pocket first through the flour, then through the egg and coat at last with the bread crumbs.
- Heat up a pan with the cooking oil. Shallow fry the cordon bleu golden on both sides over high to medium heat.
- Remove and discard toothpick before serving. Serve hot with a side.
Nutrition
Serving Recommendation
The easiest and always suitable way to enjoy a cordon bleu is with buttered parsley potatoes. Lingonberry fruit jam acts like a lovely flavor-balancing sauce too.
I like a green lettuce salad and a vinaigrette with that too. Here are some more side dish options:
Wine Pairing
I think a rosé is a great choice with veal meat. It's delicate, and if you choose a semi-fruity aromatic rosé, you could have a beautiful complete meal.
If you prefer red wine, then my recommendation is a Pinot Noir, Merlot, or Beaujolais.
Storing
Leftovers can be reheated in the oven or in a pan. Just take care not to overcook the meat. Heat the meat over a slow flame because veal is a delicate meat. You can meal prep the dish by prepping as per instruction. That means coat the meat with breadcrumbs and place them into fridge-friendly containers.
To freeze, coat them with breadcrumbs and place the uncooked cordon bleu on a flat sheet pan. Place into your freezer and wait for the meat to freeze hard. Place it into containers and back into the freezer for up to 2 months.
Thaw in your fridge overnight and then just shallow fry in some oil as per the recipe.
More Recipes like this:
- Chicken Schnitzel
- Lemon Chicken Parmesan Piccata
- Veal Milanese by eatingeuropean.com
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