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
Lightly beat the veal or pork escalope, season with salt and pepper, wrap the cheese in the ham and place on top.
Fold the schnitzel/escalope together and fix it with toothpicks. Season the stuffed schnitzel with salt and pepper.
Turn the prepared, stuffed escalope in flour. It is essential to keep to the breading sequence: Flour, egg, breadcrumbs…the flour makes the breadcrumbs stick to the cordon bleu.
Next, pull the flourished cordon bleu through the beaten egg and turn gently in the breadcrumbs.
Next, bake the Cordon bleu floating in the hot vegetable fat. As optimal vegetable fat I can recommend rapeseed oil.
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:
Summery cordon bleu with Parma ham, mozzarella and basil. Gourmets use buffalo mozzarella…. for the Italian Cordon bleu Schnitzel variant.
Cordon bleu Schnitzel prepared the Austrian way. The filling with mountain cheese and smoked bacon, as a side dish potato salad with lamb’s lettuce and pumpkin seed oil…
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… 🙂
Cordon bleu - Escalope
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Recipe for traditional cordon bleu - schnitzel, a breaded schnitzel of veal or pork stuffed with cheese and ham.
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.
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