Cordon bleu Recipe for Stuffed Schnitzel in Variations

Cordon bleu schnitzel recipe picture
Cordon bleu schnitzel recipe image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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Nice that you found my Cordon Bleu Recipe 🙂

It is a schnitzel stuffed with cheese and ham and breaded.

Traditionally it is prepared with veal or pork.

Guests like the stuffed schnitzel with turkey or chicken

In Austria, the popular dish is known as Gordon bleu, another regional name is Zagreb Schnitzel.

This recipe deals in detail with the preparation including all the chef’s tips for variants of the filling with cheese and ham.

I wish you good luck!

1. Recipe Cordon bleu

Below are my instructions with all the quantities for the traditional dish.

I appreciate comments 🙂

Cordon Bleu

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 777
Total Time 45 Min.

Prepare simple instructions for filled, breaded, baked schnitzel.

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Cordon bleu schnitzel recipe picture
Cordon bleu schnitzel recipe image © Thomas Sixt

Preparation Time

20 Min.

Ingredients

4 pc escalope of veal (From pork or from veal)
8 pinches primal salt
8 pinches white pepper
4 slices cooked ham
4 slices Emmental cheese
4 toothpicks
4 tbsp flour
2 pc eggs
4-8 tbsp bread crumbs
200 ml Rapeseed oil
30 g butter

Instruction

Schnitzel cordon bleu with mozzarella, Parma ham and basil
Summer cordon bleu with Prama ham, mozzarella and basil. Gourmets use buffalo mozzarella…. for the Italian schnitzel cordon bleu variant.

Prepare ingredients

Have the butcher cut the meat thinly from the topside or from the back.

Butterfly schnitzel from the saddle of pork or saddle of veal are ideal.

Provide filling and ingredients.

Schnitzel when knocking between cling film
Beat the schnitzel covered with foil.

Beat meat

Rinse the meat slices and pat dry, then unfold and place between cling film.

Pound the meat slices lightly and set aside.

mix eggs
Scrambled eggs in a bowl, seasoned with salt and pepper.

Prepare breading

Sift the flour and set aside.

Put the beaten and whisked eggs and the breadcrumbs in bowls.

Season the egg with salt and pepper.

Schnitzel when stuffing with cheese and schnitzel, this is how cordon belu is made!
Beat the veal or pork schnitzel lightly, season with salt and pepper, wrap the cheese in the ham and place on the schnitzel.

Fill escalope

Top each slice of ham with a slice of cheese and fold together.

Season the pounded meat slices on both sides with salt and pepper.

Place the ham and cheese and some plucked basil on one half of the prepared schnitzel and place the other half on top.

escalope when stuffing with cheese and ham - prepare Gordon bleu
Fold the escalope together and secure with toothpicks.

Fix escalope

Secure the filled schnitzel with a toothpick.

Dip raw cordon bleu in flour, this is called flouring!
Turn the prepared, stuffed escalope in flour. Be sure to follow the order when breading: flour, egg, breadcrumbs… the breading sticks to the cordon bleu because of the flour.

Flour escalope

Next, season the filled escalopes with salt and pepper, coat them in the flour on both sides and then dip them in the beaten egg.

Cordon Bleu breading done right!
Next, dip the floured cordon bleu in the beaten egg and gently roll in the breadcrumbs.

Bread escalope

Then roll in the breadcrumbs and coat the filled schnitzel evenly by pressing gently.

Cordon bleu schnitzel recipe picture
Cordon bleu schnitzel recipe image © Thomas Sixt

Serve

Heat a pan and pour in the canola oil.

Fry the breaded, stuffed schnitzel floating in the fat until golden on both sides.

Alternatively, fry the stuffed schnitzel.

Season with salt before serving and remove toothpicks.

Then arrange on preheated plates and serve with the lemon and side dishes.

The video shows you how to prepare the lemon star or lemon crown as an accompaniment to the baked, filled schnitzel.

Keyword

2. Overview of Calories and Nutritional Values

3. Cordon bleu Origin

Cordon bleu literally means blue ribbon .

The method of preparation is first mentioned in the book “Lucullus zu Escoffier” from 1949.

Only in 1956 was it gastronomically mentioned in Germany in the book “Die Hotel- und Restaurationsküche”.

The stuffed and breaded schnitzel became a popular dish in Germany in the 1970s.

You can be creative when choosing cheese and ham. Emmental, Gouda, mozzarella, rosemary ham, air-dried ham,…

Ingredients tip from chef Thomas Sixt
Cordon Bleu Austrian style with potato and lamb's lettuce and pumpkin seed oil
Cordon bleu Schnitzel prepared Austrian style. The filling with mountain cheese and smoked bacon, as a side dish potato salad with lamb’s lettuce and pumpkin seed oil…

4. Cordon Bleu with Chicken and other Meat Variants

You can prepare your cordon bleu with different types of meat, the following list will help you choose:

Pork –> pork schnitzel from pork loin, pork topside or pork fillet
Turkey meat –> Have the butcher cut the turkey escalope from the turkey breast thinly for the filling
Veal –> veal schnitzel from the topside, veal loin schnitzel or veal fillet
Chicken –> Skinless chicken breast prepared as butterfly cutlets

Important note:
Pork schnitzel and veal schnitzel can be pounded well and thinly.

Therefore, the following preparation in the pan goes very well.

Turkey escalopes and stuffed chicken breasts are usually thicker to prepare, so frying them floating in hot fat at a temperature of 165-170°C is a good recommendation.

Frying fat in the pot when heating.
Heat the frying fat, a temperature of 170-180°C is appropriate.

5. Cheese Selection for Cordon bleu

You can find popular types of cheese for filling the schnitzel in the following list with comments:

Emmental –> In combination with boiled ham, the classic Cordon Bleu
Gouda –> Next to Emmental, the classic and a bit finer in taste
Raclette –> Strong taste, goes well with bacon, bacon and boiled ham
Appenzeller –> Spicy, strong taste, goes with all types of ham
Gruyere –> Depending on the degree of ripeness, it is spicy and piquant with a note of fruit, suitable for all types of cheese
Gorgonzola –> Suboptimal for wrapping, wonderfully flavorful as a filling in combination with pears and walnuts
Bavaria Blu –> Pleasantly spicy and very fine in combination with Black Forest ham or bacon slices
Mozzarella –> Pleasantly refreshing in combination with basil, Parma ham or pancetta or guanciale

Schnitzel cordon bleu with mozzarella, Parma ham and basil
Summer cordon bleu with Prama ham, mozzarella and basil. Gourmets use buffalo mozzarella…. for the Italian schnitzel cordon bleu variant.

6. Ham Variants for Cordon bleu

Matching the above overview of cheese variants, you will find tips for different types of ham here:

Cooked ham –> Toasted ham or fine ham for the classic filling
Bacon –> Fine, lightly smoked bacon with a hearty taste
Bacon –> Strong smoky flavor and very spicy
Black Forest ham –> Strong taste, smoky and spicy with juniper aroma
Parma ham or San Daniele ham –> Fine, light aroma from the air- dried ham
Pancetta or Guanciale –> Fine aroma, but very rich in fat.

Optionally, you can add fresh herbs to your filling.

Pleasant companions are thyme and basil, please use herbs de Provence very sparingly!

If you like toast Hawaii , you can fill the Cordon Bleu with pineapple!

German cordon bleu tip from chef Thomas Sixt

7. Side Dish Ideas for Cordon bleu

Filled escalope goes well with:

8. Other Schnitzel Recipes

Comments, Cooking Questions and Answers

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  • Very fine guide – It tasted excellent to us, and we were not even in the kitchen yet. Top instructions… Thanks for the eye candy 🙂

    Reply

    • Laugh… Thank you!

      Reply

  • Hi Thomas,

    great recipe, I have one Question:

    Is there a special reason why you only fry the cordon bleu in rapeseed oil?

    Thanks Steffen

    Reply

    • Hello Stefan, rapeseed oil is particularly good for frying. Sunflower oil and real lard is fine too. It should be heat-resistant oils that you use for frying in the pan. Kind regards Thomas

      Reply

  • Hello Thomas,

    that's a good idea with the bacon and i like it. What's your favorite variant?

    Would like to cook this for my brother-in-law Ernst this weekend.

    Thank you for the reply and the great recipe! Greetings from Michaela

    Reply

    • Hello Michaela, I recently experimented with rosemary ham and Appenzell cheese, it was really nice. Thank you for your nice comment! Kind regards Thomas

      Reply

  • Simply fine, thanks to the chef of this site! Greetings Julia

    Reply

    • Hello Julia, thanks for your nice compliment, send best regards from the kitchen! Good luck Greetings Thomas Sixt

      Reply

  • Hello Thomas Sixt,

    thank you for the great recipe and the many pictures and ideas.

    I've been reading your blog for a long time and now I wanted to leave you a few lines.

    I have cooked the stuffed great schnitzel several times.

    Lastly, we had incorporated a nice aged brie cheese into the filling.

    Something fine is only available to eat at home. I'll stay tuned and look forward to more great ideas from your kitchen. Maike sends you lots of love 🙂

    Reply

    • Hello Maike! Thanks for your nice lines. I sometimes put truffle brie in the filling and combine that with an air-dried ham. Just try it, it tastes really delicious! Thomas Sixt sends warm greetings from the kitchen

      Reply