Cordon bleu recipe from laserson. chicken cordon bleu

Probably many have heard the mysterious and interesting name dishes "Cordon Bleu", but few dared to cook it, but in vain.

Recipe history

It may seem that this is a rather complicated dish to prepare, but after studying the recipe, you understand that creating the Cordon Bleu dish is very simple. It strikes not only simple recipe, and first of all for its excellent taste. In addition, the result looks very impressive on a plate with vegetable salad and herbs.

Translated from French, the name of the dish means "blue ribbon". It is not known for certain who and when assigned such a name to the schnitzel stuffed with cheese and ham. At the moment, there are several official versions of the origin of the amazingly beautiful and attractive name of this spicy dish.

According to one of them, the head of France - Louis XV - awarded his cook with a distinctive sign - a blue ribbon. She was awarded such an honorary award for surprising the taste of the head of state, tempted by delights. She prepared a meat delicacy stuffed with cheese and ham.

According to another version, the schnitzel with cheese and ham won the culinary arts competition and was awarded the "Blue Ribbon" for its excellent taste.
Historians, who have been studying the origin and development of world culinary art for a long time, claim that the chef who first prepared this dish decorated it with a blue ribbon when served at the table.

Of the many versions, one historically confirmed one has not yet been singled out. Therefore, today every representative of the culinary arts has the right to choose the one that he likes best. One thing is certain: the dish has French roots. Well, now let's find out what kind of food it is.

Cordon Bleu is meat schnitzel breaded with breadcrumbs, stuffed with ham and cheese, fried until golden brown in oil. Meat can be used different varieties: pork, beef, veal, chicken. But only chicken fillet can be used to cook very juicy, fragrant schnitzels, because only this meat has a delicate and mild taste and does not require long heat treatment. Consider how to cook Cordon Bleu at home.

Cooking Ingredients

Schnitzel with an aristocratic name has a very simple recipe, where all the main ingredients can often be seen in almost every home. So let's take an example step-by-step cooking"Cordon Bleu" from chicken. The recipe includes the following main ingredients:

• broiler chicken breast fillet;
• smoked ham;
• hard cheese;
• breadcrumbs;
• flour (for breading);
• egg (for breading);
• salt and pepper;
• oil (butter or vegetable) for frying.

Cooking steps

First, let's prepare the filling. and cut the ham into thin slices of such a size that you can put them in the Egg for breading, beat in a deep plate with a whisk or mixer, pour the flour into a bowl, breadcrumbs can be used from the store, or you can cook it yourself (we wrap the dried bread in a towel and make a crumb with a rolling pin).

Schnitzel preparation

Chicken breast fillet (boneless) should be washed and dried. Then we cut the breast lengthwise, but not to the very end, thus forming a pocket that we will fill. Before the formation of the schnitzel, it will be necessary to beat the chicken fillet well with a kitchen hammer, and this should be done with great care, because it is used very tender fillet chicken for Cordon Bleu. The photos presented in the article show what you get as the end result.

When the meat is ready, pepper and salt to taste on both sides. Put the filling of cheese and ham into the resulting fillet pocket, form a schnitzel and fix the edges with toothpicks so that the cheese does not leak out during the frying process. If the edges are uneven, you can carefully trim the excess. Then we bread the schnitzel in three products in the following sequence: flour - egg - breadcrumbs.

Cooking mode

You need to fry the fillet until golden brown in a deep, well-heated pan with butter or vegetable oil.

After that, professional culinary specialists recommend placing chicken "Cordon Bleu" in the oven, preheated to 200 degrees. There the dish can still sweat for about 7 minutes. Thus, "Cordon Bleu" in the oven will reach readiness and acquire an even richer taste.

Final touches before serving

It is better to serve French schnitzels hot, because only in this case you can truly appreciate the aroma of this fine dining. Before that, we take out the toothpicks and decorate the treat with herbs. The fillet is so satisfying that you can not serve it with a side dish, but limit yourself to vegetable salad and herbs.

Note to housewives

Every hostess has her own culinary secrets in the preparation of this or that dish, and in this case "Cordon Bleu" is no exception.

Let's start with the filling. During cooking, to achieve the greatest flavor of the dish, it is necessary to use hard cheeses, ideally Raclette, Emmental, Gruger. It is known that the chicken breast itself does not have a pronounced taste, and the cheese can give a piquant taste to the dish. Gruger - light cheese with a pronounced nutty flavor. Emmental - spicy, slightly sweet. Raclette has a rather specific taste (it is washed off with white wine). Ham, like cheese, is designed to enhance the taste and aroma. chicken meat, therefore, the more smoked and aromatic it is, the richer the taste of ready-made schnitzels will be.

Often during a procedure such as beating a meat fillet, a lot of splashes are formed. In order not to get dirty yourself and not to splatter everything around, when you beat the chicken breast, use a plastic bag or cling film. Just cover the meat on top and everything around will be clean.

If it is not possible to put the schnitzels in a preheated oven, then when frying on the second side, reduce the heat and cover the pan with a lid. In this case, the meat will be fried, and the cheese will become viscous.

In order for the crackers not to fall off during frying, and the crust to turn out to be uniform, you need to place the schnitzels in the freezer for about 20 minutes before putting them in the pan.

Right size - spicy taste

If you form a schnitzel from one fillet chicken breast portion will be very large. You can do it this way, but for a banquet it would be more appropriate to prepare products of a much smaller size. In this case, the fillet will need to be divided into 2 parts. That is, from 1 whole chicken breast, 4 very tasty tender schnitzels are obtained.

Applying culinary magic

"Cordon Bleu" is a finished dish in itself. But you can experiment and surprise your household original fillings french schnitzels.

For example, basil leaves and Parmesan cheese go very well together. Apples cut into thin slices or pre-soaked prunes will add a little piquancy to schnitzel with ham and cheese.

"Cordon Bleu" goes well with various sauces. For example, one of them can be prepared quickly - in just a few minutes. Add diced and grated tomatoes to the boiling cream. Cook this sauce over low heat for just a couple of minutes and serve in a gravy boat. "Cordon Bleu" is simple and very tasty!

302 kcal

Today we will prepare a wonderful dish - Chicken cordon bleu with ham and cheese. Author's step by step recipe with photos, KBJU, ingredients and serving rules.

“Cordon Bleu” means “blue ribbon” in French. At the moment, there are several versions of the origin of the dish, and each of them is more romantic than the other. According to one of them, Louis XV presented the Order of Saint Louis, which was worn on a blue ribbon, to the cook Madame Dubarry, who prepared this dish for the first time. Another version says that a cook from a wealthy Brazilian family was inspired to create these rolls by blue ribbons in the hair of girls playing in the yard.

Be that as it may, the classic Cordon Bleu is a breaded schnitzel stuffed with thin slices of ham and cheese. Initially, veal was taken for schnitzel, but now Cordon Bleu is made with any meat. We will take a dietary chicken breast.

Servings Per Container: 8.

For cooking, choose hard, salty cheeses, such as Emmental or Gruyère. Take low-fat boiled or raw-smoked ham.

IN basic recipe Schnitzel is fried in oil in a pan, but we will bake Cordon Bleu in the oven, which will make the dish more healthy and dietary.

Step-by-step instruction

We proceed to the process of preparing Cordon Bleu:

Step 1

First prepare all the ingredients. Measure out right amount flour and breadcrumbs. Wash the fillet and, if necessary, trim the fat and membranes. Preheat the oven to 180 degrees.




Ingredients for 8 servings

Step 2

Cut each chicken fillet lengthwise into two equal parts. And then beat each piece well to a thickness of half a centimeter. Please note that the thinner the fillet, the juicier and tastier it will turn out. ready meal. But if the fillet is beaten too thinly, then the rolls run the risk of tearing. Keep a balance.




Step 3

Cut the cheese and ham into neat thin slices.




Step 4

Salt each beaten fillet, add your favorite seasonings. Now put a couple of slices of ham and cheese on top. Roll into a tight roll. If it seems to you that the rolls will spread during the baking process, then you can fasten them with toothpicks or tie them with cooking cotton cord.




Step 5

Now let's start panning. Prepare three plates. In one of them, shake the egg, add a pinch of salt and spices to it for flavor. In the other two plates, you need to pour flour and crackers, respectively. Now we take each roll, roll it first in flour, then in an egg, and then in breadcrumbs. Crackers should completely cover the entire schnitzel.




Step 6

Lay the breaded rolls on a parchment-lined baking sheet.




Step 7

We bake Cordon Bleu rolls in an oven preheated to 180 degrees for about 40-45 minutes until golden brown. If your oven has a grill function, you can turn it on at the end for just a couple of minutes to make the rolls even more golden.

Cordon bleu is a popular European dish with Swiss or French roots. It is translated from French as “blue ribbon”, but there are many assumptions and conjectures about the origin of the dish with this name. Cordon Bleu is a veal or chicken schnitzel stuffed with cheese and boiled or raw smoked ham. In addition, Cordon Blue translates as first-class cook. Well, let's all become first-class chefs together, at least for a couple of hours, and prepare this wonderful second course.

Ingredients:

• 3 pcs. chicken fillets;
• 200 g of ham;
• 200 g of cheese;
• 2 eggs;
• 150 g breadcrumbs or breadcrumbs;
• 0.5 st. flour
• some cold water;
• salt pepper;
• olive oil for frying;
• sprig of rosemary (optional)

How to cook cordon bleu with ham and cheese

Includes the simplest and available ingredients. Depending on the cooking method this dish it may contain completely different components. It is also worth noting that not everyone knows what is meant by a dish called "cordon bleu". As you know, such a culinary creation is a schnitzel of beaten veal, beef, pork or chicken breasts, which are stuffed with ham and cheese of any kind, and then wrapped in an envelope or roll. Wherein milk product must melt during frying.

One cannot ignore the fact that the cordon bleu recipe may include not just a beaten piece of meat, but also minced meat from it. In this case, the dish has a similar name, but only with the prefix "cutlets". It is the two presented methods of preparing this delicious and original lunch we will consider today.

Step-by-step cordon bleu recipe using chicken breasts

Unlike veal, beef or pork, poultry meat has a softer and delicate taste and also does not require long-term heat treatment. In this regard, we decided to cook such a dinner with chicken breasts. For this we need:

• chilled chicken fillet - 800 g;
• fragrant ham - 90 g;
• soft or hard cheese (at personal discretion) - 90 g;
• soy sauce - 80 ml (for marinade);
• fresh fat milk - 160 ml (for marinade);
• allspice, sea salt, spices - add to taste and desire;
• small breadcrumbs - ½ cup;
• chicken egg of standard size - 1 pc.;
• sunflower - ½ cup (for frying products).

Meat preparation

Before making chicken cordon bleu, chicken chops should be prepared in advance. To do this, you need to wash the meat piece, carefully separate the flesh from the bones and skin, and then unfold it, cover with a film and carefully beat it with a culinary hammer so that the tender fillet does not break into pieces. Next, you need to refine soy sauce and soak in it for about a quarter of an hour. After that, the meat should be soaked with paper napkins, placed in a deep bowl and poured with fresh fat milk. After half an hour, the chops must be removed from the dishes and immediately flavored with aromatic spices.

Processing the Remaining Components

In addition to chicken meat, the cordon bleu recipe also includes special ingredients for the filling. Thus, it is required to take fragrant ham and cut it into thin slices. The same should be done with soft or hard cheese. In addition, it is necessary to pour breadcrumbs and whipped bread into separate deep bowls. egg.

The process of forming and frying in a pan

Chicken cordon bleu is formed quite quickly and easily. To do this, pre-soaked chops should be laid out on a cutting board, and then slices of fragrant ham and cheese should be placed in the middle. Next, a thin and tender fillet must be wrapped so that the melted dairy product cannot leak out. After you need to dip in a beaten chicken egg, and then roll well in breadcrumbs.

Formed products are recommended to be fried in a deep frying pan using sunflower oil. In this case, the dishes with fat should be well heated. It is advisable to cook the semi-finished product on each side for at least 10 minutes. During this time, the fillet should be well fried. You can serve this dish to the table with a salad from raw vegetables, and with some hearty side dish.

Cordon Bleu Cutlets: Step by Step Recipe

Such a dish is prepared much easier, but it turns out no less tasty, satisfying and fragrant.

So, to create an original and quick lunch, you will need to purchase:

• lean pork - 210 g;
• boneless veal - 210 g;
• white onions - 2 large heads;
• salt, pepper and other spices - add to taste;
• fresh milk - 2 cups (for soaking meat);
• large chicken eggs - 2 pcs.;
• hard cheese - 80 g;
• fragrant ham - 80 g;
• fresh greens - a large bunch;
• breadcrumbs - 100 g;
• refined sunflower oil - for frying semi-finished products.

Minced meat preparation

Cutlets cordon bleu can be prepared from different varieties meat product. We decided to purchase lean veal and pork. They must be washed, stripped of films and lived, coarsely chopped, and then soaked in milk for half an hour. After that, the meat should be chopped in a meat grinder along with onions, flavored with aromatic spices and spices, as well as add a chicken egg and mix thoroughly until a homogeneous consistency.

Filling preparation

Before preparing the cordon bleu, you should also process the fragrant ham and hard cheese. Wherein meat ingredient it is desirable to cut into thin strips, and grate the dairy product. Next, both components must be mixed and chopped fresh herbs are added to them.

Shaping and heat treatment

To form such products, you should take a dense and clean gauze, moisten it well with water, lay it on the table, and then put 3 large spoons of minced meat on the surface and knead it so that you end up with a cake 1 centimeter thick. It is necessary to place a little stuffing in its middle and, having raised the edges of the gauze, form a kind of cutlet. Next, it should be dipped in a beaten chicken egg and rolled in breadcrumbs (you can also wheat flour).

After the done actions, the semi-finished products need to be put in a pan with oil and fry over medium heat until an appetizing crust appears (about 9-11 minutes on each side). As a result, you should get beautiful and even cutlets with a tasty and fragrant filling.

How to serve minced cordon bleu to the table?

Serve this unusual dish for dinner it is recommended in a hot state, along with a side dish, for which you can use mashed potatoes, boiled rice, vegetable stew, fresh salad etc. In addition, to cutlets with cheese filling should be presented spicy ketchup, sour cream or some other sauce. Bon appetit!

There are dozens various recipes cooking cutlets. They can be fried in breadcrumbs, add several types of minced meat, use various spices, and so on. And to diversify familiar dish, you can use the recipe "Cordon Bleu".

According to the classic recipe, veal schnitzels are used for the dish, inside of which they spread the filling of cheese and ham. The meat is then breaded and fried. But modern recipe"Cordon Bleu" has undergone many changes. The basis is now used not only beef, but also pork, as well as chicken. Only the filling remains unchanged: cheese wrapped with a slice of ham.

Ready cutlets can be a full meal. Most often, "Cordon Bleu", the recipes for which we will present below, is served with vegetable salads, various sauces and garnish.

"Cordon Bleu" from pork

Required products:

• Flour - two hundred grams.
• Pork schnitzels - sixteen pieces.
• Cheese - two hundred grams.
• Breadcrumbs - one pack.
• Eggs - five pieces.
• Oil - half a glass.
• Ground pepper - on the tip of a knife.
• Salt.

Cooking pork "Cordon Bleu"

When cooking, we will follow the step-by-step recipe with the photo "Cordon Bleu". First, wash the pork meat and blot with napkins. Then cut into equal pieces, at least two centimeters thick. Cover the meat with clingfilm and lightly beat with a hammer.

Next, cut a pocket in the middle of each piece of beaten pork and sprinkle with salt and pepper. The next thing to do is to prepare the filling for the schnitzel. To do this, cut a piece of cheese and a piece of ham into fairly thin strips. After that, wrap a strip of cheese in a strip of ham and place it in a pocket made earlier, the edges of which must be connected with a toothpick.

The preparation of schnitzels according to the Cordon Bleu recipe used is completed, now they need to be fried. To do this, prepare three plates in which to place flour, eggs, beaten with a whisk, and breadcrumbs for breading. Pour oil into a non-stick frying pan, place on fire and wait until it warms up.

Roll the pieces of stuffed meat in flour, then dip in eggs and finally bread in breadcrumbs. Thanks to this procedure, the meat after frying is soft and tender. Put the prepared pieces of meat on a preheated pan and fry until fully cooked for ten to twelve minutes on each side. The dish prepared according to the recipe "Cordon Bleu", the photo of which can be found in the review, is ready.

Tender pieces fried until golden brown and stuffed with ham and cheese pork meat put on a plate with lettuce. Add chopped fresh vegetables to it, sprinkle with fresh dill. If desired, you can pour sour cream and serve. It's tasty, nutritious and healthy dish your loved ones will love it.

"Cordon Bleu" from chicken breast

Composition of products:

• Chicken breasts - six pieces.
• Cheese - one hundred and eighty grams.
• Ham - two hundred and fifty grams.
• Soy sauce - twelve tablespoons.
• Breadcrumbs - two hundred grams.
• Eggs - four pieces.
• Dill - half a bunch.

Cooking "Cordon Bleu" from chicken

Wash the chicken meat well and pat dry with paper towels. Place on a cutting board, cut in the middle, but not all the way through. Cover with cling film on top food products and beat a little with a meat mallet. Put the beaten chicken breasts on a baking sheet and pour over soy sauce: one tablespoon per breast. Let the breasts soak for twenty minutes.

Cut cheese and ham into thin strips. Put a piece of ham, cheese and ham again on one half of the chicken breast. Sprinkle with dill and cover with the other half of the breast. Make it look like an envelope with stuffing inside. Connect the ends of the brisket with a toothpick.

Put a heavy-bottomed pan on the fire, pour in the oil and wait until it heats up. Whisk the eggs in one small bowl and sprinkle the breadcrumbs in another. Dip the chicken breasts first in the egg, then roll in the breadcrumbs and place in the hot skillet. Fry until tender on each side for ten minutes. Prepared according to the recipe "Cordon Bleu" from chicken breast are ready. Put on a plate, decorate with chopped fresh vegetables, sprinkle with dill and serve.

"Cordon Bleu" beef with cheese

List of required products:

• Veal tenderloin - five hundred grams.
• Eggs - three pieces.
• Cheese - three hundred grams.
• Flour - one glass.
• Breadcrumbs - one pack.
• Ham - three hundred grams.
• Sunflower oil - ten tablespoons.
• Ground black pepper - to taste.
• Salt.

Cooking

We'll take to cook classic recipe"Cordon Bleu" (see photo of the dish below) and we will use veal tenderloin for this. Wash the meat well and pat dry. Lay out on a wooden board. Cut into pieces at least two centimeters thick. Cover with foil and gently beat the meat with a special kitchen hammer, it is recommended to use the side without teeth to destroy the fibers.

Now you need to cut a pocket in each piece of meat. To do this, with a sharp knife in the middle, along a piece of meat, make an incision, but not completely. The next thing to do is to prepare the filling for "Cordon Bleu" of veal with cheese and ham. Cut the prepared cheese and ham into thin strips. In the slotted pocket of each piece of meat, place two strips of cheese, between which place a strip of ham. Secure the edges of the pockets with toothpicks.

For the further cooking process, we need three small plates. In them place eggs beaten with a blender, wheat flour and breadcrumbs. Next, pour into a non-stick frying pan. sunflower oil and put on fire. Wait until it warms up well.

Roll the pieces of veal stuffed with cheese and ham in wheat flour, then dip well in beaten eggs and finally bread in breadcrumbs. Due to this triple coating, the meat will turn out juicy and tender. Put the pieces of meat on a preheated pan and fry for about ten to fifteen minutes on one side, then close the lid and fry the same amount on the other side. Prepared according to the above recipe "Cordon Bleu" with cheese and ham put on a dish. Serve with fresh vegetables or boiled potatoes.