Name: Veal Cordon Bleu Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 pieces Veal Scallopini; pinch Black Pepper; 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

Helene Dsouza

Cheese and ham stuffed veal cordon. Date night or family dinner delight!

Total Time: 30 minutes

4.5 from 12 votes

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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

cordon bleu with veal cut open and cheese oozing out

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 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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Comments

Priya says

December 13, 2015 at 3:41 pm

hi,
Very nice Post....
Thank u for sharing...

Reply
Mary Frances says

September 08, 2015 at 7:41 pm

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!!

Reply
Eva Taylor says

August 19, 2015 at 7:23 pm

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.

Reply
Pooja says

August 17, 2015 at 3:02 pm

Hey Helene
I enjoyed the blog post. It is delicious but more interesting to make it. They way you describe I like it.

Reply
Kankana says

August 07, 2015 at 10:11 pm

That sounds so good! I love veal and I got to try this someday.

Reply
Rosa says

August 03, 2015 at 7:50 pm

Mmmhhh, it looks divine!

Cheers,

Rosa

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[email protected]'s Recipes says

August 02, 2015 at 8:14 pm

I have never had a veal cordon bleu! This looks scrumptious!

Reply
Ramona W says

August 01, 2015 at 5:01 pm

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. 🙂

Reply
mjskitchen says

August 01, 2015 at 7:49 am

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!

Reply
Shashi at RunninSrilankan says

August 01, 2015 at 1:21 am

Helene, so glad you get to enjoy veal again in this wonderful Cordon Bleu.

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kimberly says

July 31, 2015 at 11:55 pm

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 😛

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ray says

July 31, 2015 at 7:57 pm

This Cordon Bleu looks really good and the recipe is so simple. Thank you, Helene.

Reply
John/Kitchen Riffs says

July 31, 2015 at 11:29 pm

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.

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Veal Cordon Bleu Recipe

What is Cordon Bleu?

How to serve your Cordon Bleu?

Wine Pairing

Storing

More Recipes like this: