Breadcrumbs coated veal cordon bleu, stuffed with ham and cheese.
This dish makes a lovely date night or Sunday family meal.
What is Cordon Bleu?
Cordon Bleu is a cheese and ham stuffed Schnitzel.
A Schnitzel is a flour and breadcrumbs coated thin slice of boneless meat, a veal escalope.
A ham and cheese can be either rolled or folded into the meat or a pocket can be cut out of a thicker cut of meat.
Then it's coated with egg and breadcrumbs before the cordon bleu is shallow fried in a pan.
A classic cordon bleu in Europe is always a veal cordon bleu. On the american continent, a cordon bleu is prepared with chicken meat.
How to serve your Cordon Bleu?
The easiest, and always suitable, way is to enjoy a cordon bleu is with butter parsley potatoes.
Lingonberry jam acts like a lovely flavor balancing sauce too.
I like a green salad and a vinaigrette with that too.
Here are some more side dish options:
- roasted carrots
- roasted brussels sprouts
- butter flavored green beans
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.
Leftovers can be reheated in the oven or in a pan. Just take care to not 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 instructions. 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 over night and then just shallow fry in some oil as per recipe.
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Veal Cordon Bleu Recipe
- 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.
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