Schnitzel "Cordon Blues" is considered to be a national dish of Swiss cuisine, but because of its name it often falls in the list of recipes of French cuisine.
The chop, or, as it is often called, the "Cordon Blue" cutlet, is traditionally prepared from a thin layer of veal or a slice of pulp with a pocket for the filling, but there are many variations, and we will cover the most interesting of them in this article.
How to cook Cordon Blue?
To answer this question, I would like to turn to the most common recipe for a dish that uses beef as a basis.
Ingredients:
- pulp of beef - 300 g;
- eggs - 2 pieces;
- ham - 50 g;
- cheese "Gruyer" - 70 g;
- salt, pepper - to taste;
- breadcrumbs - for sprinkling.
Preparation
Beef sliced in 2 cm, each of which is covered with a film and beat off to a centimeter thickness. The resulting schnitzel is savored with salt and pepper, in the center we spread thin plates of ham and cheese. We wrap the schnitzel so that it completely covers the filling, and chop the resulting envelope with toothpicks.
Now the beef chop goes to the egg whipped with salt, and then sprinkled with breadcrumbs. If necessary, repeat the procedure, fry "Cordon Blue" to a golden crust, and then let it reach the oven for 7-10 minutes at 180 degrees. Serve with your favorite sauce, decorating with greens.
Chicken fillet "le cordon bleu"
The version of the famous "Cordon blue" from the chicken is usually most popular. Why? Everything is extremely simple: the chicken is easier and faster to cook, it is cheaper, more convenient and more useful. Why not trust most of those who have already tasted this hostess dish and do not file a chicken fillet "le cordon bleu" for today's dinner?
Ingredients:
- chicken fillet (halves) - 4 pcs .;
- cheese "Emmental" - 100 g;
- ham - 100 g;
- flour - 3 tbsp. spoons;
- butter - 1 tbsp. a spoon;
- egg - 2 pieces;
- breadcrumbs - for sprinkling;
- salt, pepper - to taste.
Preparation
Before preparing the "Cordon Blues", the chicken fillet should be seasoned and discarded to a thickness of 1-1.5 centimeters. Then we do everything as in the previous recipe: a slice of ham, then cheese (we do not change the sequence), tightly fold the chop turning it into a roll, fix everything with toothpicks, and pan it as follows: first in the egg, then in flour, again in the egg, and after in breadcrumbs. Chicken cutlets before baking fry until crisp, and then leave to reach the oven for another 20 minutes at 180 degrees.
We serve ready schnitzels with a low-fat side dish, like boiled rice or pasta from durum wheat.
"Cordon Blue" from turkey - recipe
The recipe "Cordon Blues" from chicken can be safely replaced with a variant with turkey meat and some additions, which we will discuss below.
Ingredients:
- turkey fillet - 300 g;
- ham - 70 g;
- cheese "Parmean" - 20 g;
- Raklet cheese - 50 g;
- egg - 1 piece;
- breadcrumbs - for sprinkling;
- salt, pepper - to taste.
Preparation
Loin the turkey fillet with thin plates and beat off to a thickness of 0.5 cm, season and on one of the halves, as usual, we place a piece of ham and cheese, fix the schnitzel with toothpicks.
In a small bowl, mix the breadcrumbs, a little grated Parmesan (2-3 cloves) and spices. Dip the schnitzel in a beaten egg, then in biscuits and fry in vegetable oil in a frying pan or deep-fried until golden brown. Ready chops "Cordon Blue" put on paper napkins to absorb excess oil. Serve with a light vegetable salad or yourself - truly, a dish worthy of the king! Bon Appetit!