Fry semi-finished cordon bleu in a frying pan, turning it over halfway through frying. Fry semi-finished cordon bleu in a deep fryer at 160 degrees.
Fry raw cordon bleu in a frying pan over medium heat.

How to fry cordon bleu

Products
Chicken fillet - 1 piece (200-250 grams)
Hard cheese - 50 grams
Ham - 100 grams
Chicken egg - 1 piece
Flour - 1.5 tablespoons
Breadcrumbs - 2 tablespoons
Salt - 1 level teaspoon
Dried garlic - a pinch
Milk - 100 milliliters

Food preparation
1. Defrost chicken fillet, rinse and dry.
2. Cut each fillet to make a flat piece.
3. Beat the chicken pieces using a food mallet.
4. Pour milk into a bowl, add salt and dried garlic, stir.
5. Place the meat in the milk mixture, cover and refrigerate for 45 minutes.
6. Thinly slice the cheese and ham.
7. Place chicken meat from the milk mixture and pat dry with napkins.
8. Place a piece of cheese and ham on one edge of the chicken.
9. Cover the filling with the free portion of the chicken and dredge the cordon bleu in flour.
10. Beat the egg into a bowl, add salt and beat.
11. Dip the cordon bleu in the batter.
12. Place the breading in a bowl and coat the cordon bleu in the breading.
13. Place the cordon bleu on a plate and put it in the freezer for half an hour.
14. Heat a frying pan over medium-low heat and add oil.
15. Place the cordon bleu so that they do not touch in the pan.
16. Fry the cordon bleu for 7 minutes, then turn over and cook for another 7 minutes.

Fkusnofacts

- Instead of chicken; alternatively, you can use veal in cordon bleu.

In milk formula for pickling You can add soy sauce to the cordon bleu, and chopped prunes to the ham and cheese.

If there are no breadcrumbs, can be used dried bread: simply crush it into crumbs with a hammer or rolling pin.

It is ideal to use equal squares of ham and cheese for cordon bleu - both in shape and thickness. Then the cordon bleu themselves after frying will be equal size.

- Cost of products for preparing cordon bleu (400 grams) - 140 rubles; the cost of frozen cordon bleu semi-finished products (400 grams) is 170 rubles. on average in Moscow for June of the year.

- Calorie content cordon bleu - 180 kcal/100 grams.

We take out the finished Cordon Bleu breasts

The chicken was fried, the cheese did not flow out

Garnish (I used “Motley” rice with vegetables as a side dish)

Cook with pleasure, eat with appetite!

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Cordon bleu- This is a wonderful dish that is suitable for both a festive table and an everyday one. The dish has roots in French and Swiss cuisine. Cordon bleu (in French, cordon bleu) literally translates to “blue ribbon.” But in essence it is veal schnitzel, which is breaded in breadcrumbs and fried in melted butter. The difference from a regular schnitzel is that a piece of cheese is placed inside and the schnitzel is wrapped in a roll. Therefore, cordon bleu can be called a separate, independent dish with its own separate history. This dish, by the way, is also made from chicken and turkey fillet. But today we will find out recipe for chicken cordon bleu with cheese with photos step by step. Believe me, everyone will love the recipe!

Ingredients for chicken cordon bleu with cheese

How to make chicken cordon bleu with ham and cheese

1. Rinse the chicken fillet under running water and first cut it in half, and then cut each piece into 2 equal parts.
   
2. Remove all cartilage and chaff from the fillet to ensure it looks nice.
   
3. Wrap each piece of chicken fillet in cling film and beat with a kitchen hammer on each side until thin (but the meat should not tear).
   
4. Pepper and salt the fillet on both sides.
5. On another cutting board, thinly slice the cheese and ham and place a piece (2 pieces at a time) on the chicken fillet.
   
6. Fold the edges of the chicken fillet and wrap it in a roll.
   
7. Wrap each roll in cling film and place in the freezer for 30 minutes. This will make them easier to fry so they don't fall apart while frying.
   
8. In total you should get 4 rolls from one chicken breast. These preparations can be stored in the freezer for up to 45 days.
   
9. For breading, you need to beat the eggs and add a little water (this will make your mixture smoother and more uniform).
   
10. Roll your rolls first in sifted flour, then in the egg mixture, and then in breadcrumbs.
    
    
    
11. Heat a frying pan and pour in ghee or vegetable oil if you don’t have the first one. There should be enough oil to cover a third of the roll.
    
12. Fry over medium heat on both sides until a golden crust appears (since the meat is chicken and we beat it well, it cooks very quickly).
    

To Cordon bleu do not absorb oil when frying, you need to have enough oil in the pan. Otherwise, the oil will simply be absorbed into the rolls. Serve cordon bleu as a side dish or vegetable salad. Bon appetit!

Cordon bleu schnitzel is considered the national dish of Swiss cuisine, but because of its name it often ends up on lists of French recipes.

A chop, or, as it is often called, a Cordon Bleu cutlet, is traditionally prepared from a thin layer of veal or a slice of flesh with a pocket for filling, but there are many variations, and we will talk about the most interesting of them in this article.

How to make Cordon Bleu?

I would like to answer this question by turning to the most common recipe for a dish using beef as a base.

Ingredients:

• beef pulp – 300 g;
• eggs – 2 pcs.;
• ham – 50 g;
• Gruyère cheese – 70 g;
• salt, pepper - to taste;
• breadcrumbs - for sprinkling.

Preparation

Cut the beef into 2 cm slices, cover each of them with film and beat to a centimeter thickness. Season the resulting schnitzel with salt and pepper, and place thin slices of ham and cheese in the center. We wrap the schnitzel so as to completely cover the filling, and cut off the resulting envelope with toothpicks.

Now the beef chop is sent to an egg beaten with salt, and then sprinkled with breadcrumbs. If necessary, repeat the procedure, fry the Cordon Bleu until golden brown, and then let it bake in the oven for 7-10 minutes at 180 degrees. Serve with your favorite sauce, garnished with herbs.

Chicken fillet “le cordon bleu”

The chicken version of the famous Cordon Bleu is usually the most popular. Why? Everything is extremely simple: chicken is easier and faster to cook, it is cheaper, more convenient and more healthy. Why not trust the majority of housewives who have already tried this dish and serve chicken fillet “le cordon bleu” at tonight’s dinner?

Ingredients:

• chicken fillet (halves) – 4 pcs.;
• Emmental cheese – 100 g;
• ham – 100 g;
• flour - 3 tbsp. spoons;
• butter – 1 tbsp. spoon;
• egg – 2 pcs.;
• breadcrumbs - for sprinkling;
• salt, pepper - to taste.

Preparation

Before preparing Cordon Bleu, chicken fillet should be seasoned and beaten to a thickness of 1-1.5 centimeters. Next, we do everything as in the previous recipe: a slice of ham, then cheese (we do not change the sequence), tightly roll up the chop, turning it into a roll, secure everything with toothpicks, and bread as follows: first in the egg, then in flour, again in the egg, and then in breadcrumbs. Before baking, fry the chicken cutlets until crispy, and then leave them in the oven for another 20 minutes at 180 degrees.

We serve ready-made schnitzels with a low-fat side dish, such as boiled rice or durum wheat pasta.

Turkey cordon bleu - recipe

The chicken cordon bleu recipe can be safely replaced with a version with turkey meat and some additions, which we will discuss below.

Ingredients:

Preparation

Cut the turkey fillet into thin slices and beat to a thickness of 0.5 cm, season and, as usual, place a piece of ham and cheese on one of the halves and secure the schnitzel with toothpicks.

In a small bowl, mix breadcrumbs, a little grated Parmesan (2-3 pinches) and spices. Dip the schnitzel in beaten egg, then in breadcrumbs and fry in vegetable oil in a frying pan or deep-fry until golden brown. Place the finished Cordon Bleu chops on paper napkins to absorb excess oil. Serve with a light vegetable salad or on its own – truly a dish fit for a king! Bon appetit!

You are unlikely to cook an exquisite stuffed cutlet called “Cordon Bleu” every day - this dish is quite complex. But it’s definitely worth learning how to make it to set the holiday table. Moreover, products for cordon bleu can be freely purchased in any store or market.

What is cordon bleu

The old original recipe for cordon bleu involves the use of fresh veal tenderloin, Emmental, Raclette or Gruyère cheese and lean ham (either raw smoked or boiled). The recipe also requires the housewife to have breadcrumbs, flour, fresh eggs and melted butter for frying.

The cutlet is made this way:

1. Veal tenderloin is cut into long slices called schnitzels.
2. Place one slice of ham and cheese between two slices of veal.
3. This entire structure is chopped off on the sides with skewers.
4. A raw stuffed cutlet is dredged in salted flour, then in beaten eggs and finally in breadcrumbs.
5. The cutlet is fried on both sides until golden brown in hot oil.

Modern chefs make cordon bleu not only from veal, but also from lean pork, chicken breast or turkey fillet. They put any savory cheese and high-quality ham inside. In restaurants, the cutlet is actually fried in melted butter, but at home it is quite possible to use vegetable oil.

Pork cordon bleu

Homemade recipe:

1. Slice the pork tenderloin against the grain to create 1cm-thick round medallions.
2. Cover the meat with cling film and pound it very lightly to a thickness of 7-8 mm.
3. Cut any high-fat hard cheese into flat slices 0.5 cm thick.
4. Just like you did the cheese, prepare the ham.
5. Place cheese and ham on top of one piece of meat and cover with the second piece of meat.
6. Secure the edges with wooden toothpicks.
7. Salt the flour a little and roll the cutlets in it.
8. Beat the eggs until foamy and dip the products in flour.
9. Roll the cordon bleu in coarsely ground breadcrumbs from a white stale loaf.
10. Heat oil in a frying pan. Pour it in a half centimeter layer.
11. Fry the cutlets until golden brown on both sides.
12. Remove the toothpicks carefully to avoid damaging the fried breadcrumb crust.

For 4 servings of the dish you will need the following products:

• 8 pieces of pork medallions (400 g total).
• 4 flat pieces of cheese (total 150 g).
• 4 flat pieces of store-bought ham (200 g total).
• 2 eggs for beating until foamy.
• 100 g flour for rolling cutlets in it.
• 1 tsp salt for mixing with flour.
• 300 g breadcrumbs.
• 200 ml oil for frying.

Chicken breast cordon bleu

One chicken breast will yield 2 cordon bleu cutlets. For four cutlets, stock up on two breasts and exactly the same other ingredients as given in the previous recipe.

1. Remove skin from chicken breasts.
2. Cut into two parts along the breastbone.
3. Cut each part lengthwise so that you get a kind of pocket inside the fillet.
4. Place a slice of cheese and a slice of ham into the resulting hole.
5. Beat the eggs and grate the breadcrumbs.
6. Dip one side of the cutlet into the lezon (beaten eggs).
7. Do the same with the product on the other side.
8. Roll the cutlet in breadcrumbs on one side.
9. Repeat the procedure on the other side.
10. Fry the cutlets in oil for 5 minutes on one side.
11. Turn over and continue frying on the other side.
12. Serve cordon bleu cutlets with cream sauce and baked or fresh vegetables.

Before frying, you don’t need to chop the chicken fillet cutlets with toothpicks. Since you will put the filling into the prepared hole, it will not fall out.

This video shows you how to make turkey cordon bleu. This is also quite labor-intensive, but very tasty.