OTHER LANGUAGES: German
Traditionally Cordon Bleu is prepared with veal or pork. Guests like the stuffed schnitzel with turkey or chicken.
In Austria the popular dish is known under the name Gordon bleu, another regional name is Zagreb Schnitzel.
This recipe deals extensively with the preparation of cordon bleu including all chef tips.
1. What does Cordon bleu literally mean?
Cordon bleu literally means blue ribbon. The method of preparation is first mentioned in the book “Lucullus zu Escoffier” from 1949. It was not until 1956 that it was mentioned gastronomically in Germany in the book “Die Hotel- und Restaurationsküche”. Cordon bleu became a popular dish in Germany in the 70s.
2. How to cook a Cordon Bleu – the Preparation Step by Step
3. Which Cheese do you use for Cordon bleu – Tips for the Cordon bleu Filling
You can fill your Cordon bleu with boiled ham and Ementaler, Gouda, Raclette cheese, Appenzeller or Gruyère cheese. Alternatively there is a variant with mozzarella and Parma ham, further a variant with bacon and cheese. Here are the pictures:
4. Recipe Cordon bleu
Following my recipe with all quantities for the traditional Cordon bleu. At the end of the recipe you will find tips for the side dishes! I am happy about comments and Facebook Shares… 🙂
- 4 pc Escalopes Pork or veal
- white pepper
- 4 slices cooked pork ham 70 g
- 4 slices Emmental cheese 60 g
- 4 toothpicks
- 4 tbsp wheat flour
- 2 pc eggs
- 4-8 tbsp Semmelbrösel
- 200 ml rapeseed oil
- 30 g Butter
- PREPARATION: Let the butcher cut the schnitzel thinly from the topside or the back. Butterfly schnitzels from pork loin or veal loin are ideal.
- Wash the escalops and dab dry, then unfold and place between cling film. Lightly tap the escalopes and make them available.
- PREPARATION: Place the flour, beaten and whisked eggs and breadcrumbs in bowls.
- Cover one ham slices with one cheese slices each and fold together. Season the beaten escalopes on both sides with salt and pepper. Place the ham and cheese as well as some plucked basil on one half of the prepared schnitzel and place the second half on top. Fix the filled escalopes with a toothpick.
- Next season the stuffed escalopes with salt and pepper, turn in the flour on both sides and pull through the whisked egg. Then turn in the breadcrumbs and press gently until evenly breaded.
- Heat a pan and pour in the rapeseed oil. Fry breaded Cordon bleu schnitzel on both sides until golden yellow. Before serving, season with salt, remove toothpick, arrange on preheated plates and serve with lemon and side dishes.
5. Side Dishes Ideas for Cordon bleuThe traditional cordon bleu goes well with parsley potatoes, fried potatoes, potato salad, Viennese potato salad, green salad, cucumber salad, cabbage salad,...
6. Calories and Nutrition Infos Cordon bleu
- All Recipes by German Chef Thomas Sixt
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OTHER LANGUAGES: German