Cordon bleu with potato salad and lamb's lettuce

OTHER LANGUAGES: deGerman

Cordon bleu is a breaded schnitzel filled with cheese and ham, traditionally prepared with veal or pork. In Austria the popular dish is known as Gordon bleu, another regional name is Zagreb Schnitzel. This recipe deals extensively with the preparation of cordon bleu, including all professional cooking tips. You can also jump directly to the recipe…

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

Schnitzel filled with cheese and schnitzel, this is how cordon bleu is made!

Lightly beat the veal or pork escalope, season with salt and pepper, wrap the cheese in the ham and place on top.

Schnitzel filled with cheese and ham - Gordon bleu prepare

Fold the schnitzel/escalope together and fix it with toothpicks. Season the stuffed schnitzel with salt and pepper.

Turn cordon bleu raw in flour, that's called flouring!

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.

Cordon Bleu breading done right!

Next, pull the flourished cordon bleu through the beaten egg and turn gently in the breadcrumbs.

fried cordon bleu

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:

Schnitzel cordon bleu with mozzarella, Parma ham and basil

Summery cordon bleu with Parma ham, mozzarella and basil. Gourmets use buffalo mozzarella…. for the Italian Cordon bleu Schnitzel variant.

Cordon Bleu Austrian Style with Potato and Bogrel Salad and Seed Oil

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 with potato salad and lamb's lettuce
Cordon bleu - Escalope
Votes: 1
Rating: 5
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Rezept drucken
Recipe for traditional cordon bleu - schnitzel, a breaded schnitzel of veal or pork stuffed with cheese and ham.
Servings Prep Time
4 Persons 25 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Persons 25 Minutes
Cook Time
20 Minutes
Cordon bleu with potato salad and lamb's lettuce
Cordon bleu - Escalope
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Recipe for traditional cordon bleu - schnitzel, a breaded schnitzel of veal or pork stuffed with cheese and ham.
Servings Prep Time
4 Persons 25 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Persons 25 Minutes
Cook Time
20 Minutes
Ingredients
  • 4 pc Escalopes Pork or veal
  • salt
  • 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
Servings: Persons
Units:
Instructions
  1. PREPARATION: Let the butcher cut the schnitzel thinly from the topside or the back. Butterfly schnitzels from pork loin or veal loin are ideal.
  2. Wash the escalops and dab dry, then unfold and place between cling film. Lightly tap the escalopes and make them available.
  3. PREPARATION: Place the flour, beaten and whisked eggs and breadcrumbs in bowls.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

5. Side Dishes Ideas for Cordon bleu

The 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

Nutrition Facts
Cordon bleu - Escalope
Amount Per Serving
Calories 363 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 978mg 41%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 35g 70%
Vitamin A 4%
Vitamin C 7%
Calcium 16%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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