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 breadcrumbs 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 is to enjoy a cordon bleu is with butter 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 a 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 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 recipe.
More Recipes like this:
- Chicken Schnitzel
- Lemon Chicken Parmesan Piccata
- Veal Milanese by eatingeuropean.com
hi,
Very nice Post....
Thank u for sharing...
Wow! This post made me realize I haven't had veal in a while. Thanks for sharing this recipe! I'm so excited to try it out!!
Veal is very much a highly controversial meat here in North America and it's mainly because of the inhumane treatment of the animal; Europe has always been ahead of NA in their respect and treatment of animals. It's also rather expensive because the raising of the young cattle is expensive (they are usually well fed but unfortunately they are also kept in very tight pens so that muscle doesn't develop). I was entirely against veal for a very long time (maybe until 10 years ago) and it drove my dear Mom crazy because she always had to make a pork cutlet for me. Today, I don't buy veal often and I never eat it in a restaurant but I did eat it a little more frequently about 7 or 8 years ago because it is very healthy with very little fat on it.
The recipe reminds me of a Chicken Cordon-Bleu that my dear MIL used to make but she just bought them ready made and popped them into the oven. I haven't made it in years. Do you make rouladen too? It's such a German dish, my dear friend who is married to a German makes it often — I just love the juxtaposition of the meat and pickle in rouladen.
Hey Helene
I enjoyed the blog post. It is delicious but more interesting to make it. They way you describe I like it.
That sounds so good! I love veal and I got to try this someday.
Mmmhhh, it looks divine!
Cheers,
Rosa
I have never had a veal cordon bleu! This looks scrumptious!
Lovely meal! I enjoyed the step by step directions too.... very easy to follow and makes me want to go and get out my mallet. 🙂
It's been ages since I've had this and I've never made it at home. You make it look so easy and SO delicious! Thanks for the step-by-step instructions. Have a marvelous weekend Helene!
Helene, so glad you get to enjoy veal again in this wonderful Cordon Bleu.
Yummm... been a long time since i've had these! My mom made them pretty often and they were often over in a jiffy; even before she'd finish frying them all 😛
This Cordon Bleu looks really good and the recipe is so simple. Thank you, Helene.
Love veal! But it's become hard to find good veal, unless I go to a really good butcher's shop. What the supermarket carries isn't worth buying. And yes, it's expensive. And although I'll substitute chicken for something like a picatta, when it comes to this dish, you really need veal. Really nice -- thanks.