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Cordon Bleu - Veal - Swiss Style

(0)
0 Min
 
portions
10 %

Carbs

21 %

Fats

17 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1594 g
Energy 1211 kJ / 290 kcal 19293 kJ / 4612 kcal
Sat. fat 5 g 78 g
Unsat. fat 9 g 133 g
Fibre 1 g 10 g
Salt 392 mg 6247 mg
Author: Marc van Hussen
Units:
 
  • 720 g
    Veal - Loin
  • 218 ml
    Sunflower oil
  • 160 g
    Gruyere
  • 150 g
    Egg
  • 100 g
    White Flour
  • 100 g
    Bread crumbs
  • 100 g
    Mostbrockli
  • 60 g
    Lemon
  • 2 g
    Pepper, black
  • 2 g
    Salt
  • 1.6 kg
    Total recipe weight

Equipment

1 x Chefs knives , 1 x Plastic cutting boards , 1 x Meat tenderizer , 3 x Bowls , 1 x Frying pan
Method

Preparation time

0 Min

Cooking time

0 Min

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1

Make a butterfly cut -  This means you essentially Cut two slices of meat, but leave them well joined at the base. Each slice of the buterfly cut should be about 80g-100g depending on how large your Cordon Bleu needs to be.

2

Slice the cheese into strips.

If you have pre-sliced cheese, cut the slices in halves or thirds lengthwise.

3

Spread the buterfly cut open on a cutting board or a worksurface and using the tenderizer, pound each meat to an even 0.6cm thickness. it should become thin, and flat and increase in area. Rub each slice with salt and pepper to taste and set aside.

4

Make Ham / Cheese Parcels - for each strip of cheese fold 1-2 mostbrockli around it to make one parcel. 

5

Place the cheese parcels on the cutlett from the center outward to one side. ( you'll need 2-4 cheese parcels for a Cordon Bleu depending on how large it is)

6

Next fold the "empty side" of the cutlett over the filling and firmly press around the edges with your fingers to generate a seal. (you could use the tenderizer to lightly weld the edges). repeat for all Cordon Bleu and set aside.

7

Set up a breading "production line" of flour, beaten egg and breadcrumbs using wide bowls or deep plates.

8

Set up a breading "production line" of flour, beaten egg and breadcrumbs using wide bowls or deep plates.

9

Breading your Cordon Bleu. For each cutlett:

a. Flour both sides and the edges

b. Fully submerge in the egg mixture.

c. Place in the bread crumbs and cover with bread crumbs, turn over a few times so all sides are well covered. also make sure the edges are snuggly covered.

10

Poor about 1-2 cm Oil in a frying pan and heat it. Test  the heat with some breadcrumbs, the oil is hot enough for the meat when the breadcrumbs fry. 

11

Fry the Cordon Bleu, covering regularly with the hot oil until both sides are golden brown. At the end you can add a knob of butter for flavour.

12

Serve immediately with a slice of Lemon.

Tips

1

Some great side dishes to accompany your Cordon Bleu: Salad, Boiled potatoes, Fried Potatoes or french fries.

2

Sometimes the cheese doesn't melt fully during the cooking process. to avoid that, place the Cordon Bleu 1-2 minutes in the microwave before serving

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