Cordon bleu with ham and cheese recipe. Chicken cordon bleu with ham and cheese

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

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 impresses not only with a simple recipe, but first of all with 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.

Step by step video recipe

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 a breaded meat schnitzel stuffed with ham and cheese, fried until golden brown in oil. Meat for it can be used in 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 give an example of the phased preparation of "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. Hard cheese and ham are cut into thin slices of such a size that you can put them in a pocket of chicken fillet. Beat the egg for breading in a deep plate with a whisk or a 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 crumbs 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 a very tender chicken fillet for Cordon Bleu is used. 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 experts 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 gourmet dish. 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

Any 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 is a 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 of chicken meat, so 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 chicken breast fillet, the 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 with the original fillings of French schnitzels.

Not sure what else to do with chicken breast? Why not cordon blue?

cordon blu, in fact, just breaded in breadcrumbs veal, pork or chicken breast schnitzel stuffed with cheese and ham. Cheese is better to take the Elemental type, but it is not for everyone, so we have a simple cheese with a classic taste 🙂 Preparing is quite simple and a great option for a hearty dinner for the whole family. To cordon blue I would like to offer you cream sauce with garlic and dill.

So, cordon bleu recipe!

Recipe:

1. Chicken breast - by number of eaters
2. Cheese - slices according to the number of eaters + 50 gr. breaded
3. Ham - slices according to the number of eaters
4. Soy sauce or lemon - 1 tsp

Breading:

1. Flour - 150 gr.
2. Egg - 2 pcs.
3. Crackers (read how to always have crackers in the house)- 150-200 gr.
4. Curry - 0.5 tsp
5. Salt - to taste *Depends on cheese and ham, if they are quite salty, then do not add salt
6. Dry parsley, dill - to taste and desire *You can add Provencal herbs or your favorite spices

Sauce:

1. Cream - 200 ml.
2. Butter - 20 gr.
3. Garlic - 2 cloves
4. Dill - bunch

Cooking:

Preparing the breading:

Cooking cordon bleu:

1. Spread a slice of ham and cheese on half a chicken breast
2. We wrap with a cutlet *Can be fastened with toothpicks
   
3. Dip in flour
   
4. in the egg
   
5. in breadcrumbs
   
6. Fry over medium heat under a closed lid until golden brown. *Try not to twist so that the breading does not fall off. It is better to start frying over low heat, then add if it seems to you that it does not fry for a long time. In general, cheese in breadcrumbs gives an excellent crust at any temperature.
   

Optionally, prepare a simple sauce: (no need to salt it)

Serve cordon bleu with sauce and vegetables. Well, or with any side dish of your choice and without sauce 🙂

The dish originated in France. Its name literally means "blue ribbon". There are two versions of its origin.

According to one of them, Louis XV awarded the cook with a blue ribbon for the schnitzel she cooked with ham and cheese filling. According to another, when serving this dish for the first time, the chef decorated it with a blue ribbon. The product was highly appreciated not only in France, but also abroad.

The benefits and harms of the dish

The properties of a dish depend on its composition. Since cordon bleu usually includes meat, cheese and ham, it can be a stretch to call it useful.

The ingredients are high in calories, and they cook it with the addition of oil, which makes the food even fatter. Therefore, its abuse can lead to weight gain, high cholesterol and cardiovascular disorders.

Nevertheless, meat contains animal proteins needed by the body, and cheese is one of the sources of calcium and other trace elements. Therefore, you can include the dish in the diet. In addition, there are different options for its preparation - with lean meats and a slight addition of sunflower oil. They are less harmful to the figure and blood vessels, because they contain less fat.

Difficulty, cooking time

The difficulty level of this dish is medium. If desired, even a novice cook can cook it, but he may have difficulties - the main problem is to prepare meat pockets, inside of which the ham and cheese filling is placed. You need to get used to doing it. The remaining stages of execution do not require significant effort.

It will take about an hour to prepare the dish. It depends on the selected ingredients. Certain types of meat need a longer heat treatment than others.

Food preparation

Preparing the necessary ingredients is easy. The main thing is to choose fresh meat. The taste of the dish and its benefits depend on its quality. Therefore, it should be purchased only in good stores or from trusted sellers.

The ham must also be fresh and of good quality. It is desirable that it is not too fatty - this will reduce the calorie content of the dish.

You can take any cheese, focusing on your taste. But you should choose from hard varieties - Cordon Bleu, melted for cooking, is not suitable.

Spices are added to taste. This applies to their number and type. Usually pepper is added, but exotic seasonings can also be used.

Flour for breading is used wheat, preferably the highest grade. You will also need fresh eggs - homemade or store-bought.

How to make breadcrumbs? Video from Ilya Lazerson:

How to cook beef cordon bleu with cheese and ham?

In the classic version, beef meat is used, and cheese and ham are used as the filling. It is worth studying the features of cooking a dish from it.

To work, you need components such as:

• beef - 600-800 g;
• ham - 150 g;
• flour - 100 g;
• cheese - 100 g;
• breadcrumbs (or dry white bread) - 50 g;
• eggs - 2;
• ground black pepper;
• salt;
• melted butter (or sunflower).

The prepared products are enough to prepare 6-8 Cordon Bleu rolls. If necessary, the number of ingredients can be increased to get more servings.

Begin work with the preparation of breadcrumbs. To do this, dry white bread is rubbed on a grater. You can also buy ready-made breadcrumbs at the store.

Step-by-step recipe for making Cordon Bleu in the photo:

Wash the meat under running water and cut it into pieces (their thickness should be about 2 cm). Pieces should be lightly beaten off, after covering them with cling film. Care must be taken not to compromise integrity.

A cut is made in the middle of each piece to make a pocket of meat. Sprinkle all pockets with salt and pepper.

Cheese and ham are cut into small plates. Pieces are wrapped in ham and placed in meat pockets.

The edges of the pockets are pierced with toothpicks so that the cheese melted during cooking does not flow out.

Beat the eggs with a whisk. Pour flour and breadcrumbs onto two separate plates.

Each piece is first rolled in flour, then dipped in the egg mixture, and then rolled in breadcrumbs.

Pour sunflower oil into a frying pan and heat it up. Breaded pockets should be laid there and fried on both sides. Each will take 10-12 minutes.

When ready, a golden crust forms. It is on it that you can determine the readiness of food.

The number of calories in 100 g of the product is 169. Each such serving contains 13.40 g of proteins, 9.56 - carbohydrates, 11.87 - fats.

cooking options

This option is less caloric. It will require the following products:

• chicken fillet - 3;
• cheese - 100 g;
• ham - 150 g;
• breadcrumbs - 100 g;
• egg - 2;
• flour - 70 g;
• vegetable oil - 100 g;
• greens;
• black pepper;
• lemon;
• salt;
• tomatoes.

Ham and cheese are cut into thin slices. Films and veins are removed from the chicken fillet. Each piece is cut lengthwise, but not completely. The far edge must remain intact.

The resulting pieces are unfolded, covered with cling film and carefully, so as not to damage the fibers, beat the workpiece with a hammer with small teeth. Next, the film is removed. Fillets are peppered and salted. For breading you will need eggs and crackers, as well as flour. All these components are placed in different containers. The eggs are beaten. The flour is sifted. Breadcrumbs are simply poured onto a plate. After that, you can form blanks for frying.

Pieces of cheese are laid out on the unfolded layers of chicken, and slices of ham are laid on top of them. Then add another layer of cheese. Both must be wrapped with chicken fillet so that the filling is completely hidden inside.

The result is rolled in flour, dipped in an egg and rolled in breadcrumbs. When all parts of the chicken fillet are processed, sunflower oil is strongly heated in a deep frying pan. You can add a piece of butter to it.

The blanks are dipped one by one into boiling oil. It will take 2 to 5 minutes to fry on one side. The schnitzel is taken out and placed on a plate lined with paper towels.

Video recipe:

This option will require the following components:

• chicken breasts - 2;
• vegetable oil - 500 g;
• hard cheese - 100 g;
• eggs - 2;
• champignons - 100 g;
• salt - 0.5 tsp;
• crushed crackers - 100 g.

Rinse and chop the mushrooms, salt and fry. The breast is cut into fillets. A large longitudinal incision is made in each piece, but not completely. The workpiece is unfolded and sprinkled with salt.

The cheese cut into rectangles is laid in a layer on one side. On top of it is a layer of mushrooms. The filling is covered with the second part of the fillet. The edges must be secured with toothpicks. Each piece is dipped in eggs and rolled in breadcrumbs.

It is necessary to fry semi-finished products in a deep frying pan. Sunflower oil is heated in it and blanks are carefully lowered there. The fire during frying should be minimal. Cooking time on each side is about 5 minutes.

You will need the following components:

• pork ham - 2 kg;
• smoked bacon - 1;
• egg - 2;
• cheese - 100 g;
• onion - 2;
• white bread - 4;
• pepper;
• vegetable oil - 50 ml;
• salt.

The bone is removed from the pork ham, and the remaining meat is passed through a meat grinder. Finely chopped onion and crumbled bread are added to it (it can be crushed with a blender). You need to beat the eggs into the minced meat, add pepper and salt and knead all the ingredients well.

The mass should be homogeneous. It is laid out on a cling film in a fairly thin layer, on top of which bacon cut into strips is placed. Grated cheese is sprinkled on top of the bacon. Form a roll (food film will help with this) and place it in the oven, heated to 200 degrees. To determine the readiness of the dish, you can use a toothpick. If clear juice is released when pierced, the dish is ready.

Ingredients for its preparation:

• chicken breast - 1;
• cheese - 8;
• flour;
• boiled ham -150 g;
• breadcrumbs - 100 g;
• pepper;
• vegetable oil - 100 g;
• butter - 25 g;
• flour - 25 g;
• garlic - 2 cloves;
• mustard - 1 tbsp. l.;
• milk - 400 ml;
• grated parmesan - 30 g;
• greens;
• salt.

Lay cling film on top of cutting board. Meat is placed on it, covered and beaten off. The resulting dense and thin piece is sprinkled with salt and pepper.

Spread ham and cheese, pre-cut into small slices, on top. The stuffing is wrapped with chicken meat to make a roll, which is placed in the refrigerator for half an hour. After that, the semi-finished product is sprinkled with flour, dipped in beaten eggs and breaded with breadcrumbs. It should be fried in vegetable oil until golden brown.

The preparation of the sauce begins with melting the butter. Garlic crushed to a gruel is added to it and, constantly stirring, flour, salt and pepper are poured. Pour milk into this mixture, add parmesan and mustard. The sauce should simmer over low heat until it has a uniform consistency.

Video recipe:

Turkey cordon bleu

This version of the dish is prepared using the following products:

• turkey breast - 400 g;
• eggs - 2;
• cheese -100 g;
• crushed crackers -100 g;
• ham - 100 g;
• vegetable oil - 50 ml;
• pepper;
• greens;
• salt.

Divided into pieces. Each of them is cut in the middle to form a pocket. They should be salted and sprinkled with pepper or marinated using soy sauce. Small pieces of cheese and ham are placed inside the pockets. The edges are fastened with toothpicks.

In three separate containers prepare flour, crushed crackers and eggs with pepper and salt. Semi-finished products are alternately dipped in flour, beaten eggs and breadcrumbs. Frying is carried out in boiling oil over medium heat. After the appearance of the crust, you can remove the toothpicks and place the dish in the oven for another 10 minutes (temperature 220 degrees).

The components for it are:

• hard cheese - 100 g;
• pork - 800 g;
• flour - 100 g;
• ham - 130 g;
• eggs - 2;
• melted butter - 50 g;
• black pepper;
• crackers;
• salt.

Pork meat is cut into schnitzels about 2 cm thick. Having beaten them off, pockets are formed, making a wide and deep incision in the side. After sprinkling the blanks with pepper and salt, a piece of cheese wrapped with ham is placed inside each. To prevent the cheese from flowing out during frying, fix the edges with pins or toothpicks. The blanks are breaded first in flour, then in beaten eggs and crushed breadcrumbs. It will take about 10 minutes to fry on each side.

Care must be taken when beating meat, as integrity must be maintained. Breadcrumbs are best made at home. Before serving, the dish can be decorated with herbs. It goes well with a variety of sauces.

A great option for cooking meat is cordon bleu. The dish is suitable for any occasion. Hot "pockets" with a delicious crust will please everyone without exception.

Schnitzel breaded with breadcrumbs stuffed with cheese and ham in the traditional version is made from veal, which is often replaced with tender chicken or young turkey.

Cordon is prepared in three ways:

1. For cooking, two thinnest schnitzels are used, between which the filling is placed.
2. A pocket is cut in a thick schnitzel, which is stuffed with ham and cheese.
3. The stuffing is wrapped in beaten meat pieces, forming rolls.

Classic veal recipe

Delicate veal flesh with a slight salty taste of ham.

Ingredients:

• sea ​​salt;
• veal tenderloin - 140 g;
• melted butter;
• cheese - 1 layer;
• milk;
• black pepper;
• ham - 1 layer;
• chicken egg - 1 pc.;
• breadcrumbs).

Cooking:

1. Cut off a piece of veal. Sprinkle with pepper. Spice up. Wrap the ham around the cheese. Place on chop and wrap. Release air.
2. Pour milk into the egg. Mix.
3. Put the workpiece into the flour. Dip in milk mixture. Roll in breadcrumbs.
4. Put the melted butter into the skillet. Fry cordon bleu with ham and cheese. A crispy crust should form on the surface.

If you have time, then you can pour lemon juice on the meat in advance and hold for 2 hours. Thanks to this preparation, the dish will turn out much more tender.

Rolls with ham and cheese

A budget option that uses simple products. We offer to give the dish an exquisite touch by browning slices of ham in a frying pan.

Ingredients:

• pepper;
• chicken fillet - 500 g;
• ham - 230 g;
• crackers (breadcrumbs) - 65 g;
• olive oil;
• salt;
• butter - 45 g;
• greens;
• cheese - 160 g;
• flour - 70 g;
• egg - 1 pc.

Cooking:

1. Slice the chicken. Repulse. Sprinkle with pepper. Salt. Grate. Whisk an egg.
2. Fry the ham slices, melting the butter in advance. Put on chops.
3. Grate cheese. Chop greens. Mix and sprinkle with ham. Roll up the blanks.
4. Roll in flour. Dip in egg mixture. Roll in breadcrumbs. Roast.

The dish will turn out much more tender if you carefully beat off the meat pieces on each side with a special culinary mallet. Wrap the stuffing very tightly. Air must not remain in the workpiece. This preparation will help the roll to maintain the desired shape and not fall apart.

Chicken in creamy sauce

Cordon bleu rolls are unusual when served with sauce.

Ingredients:

• 6 slices of cheese;
• 130 ml white wine
• 3 chicken fillets;
• parsley;
• 6 slices of ham;
• basil;
• 110 ml of olive oil;
• spices;
• 130 g flour;
• pepper;
• 12 g paprika;
• salt;
• 240 ml cream.

Cooking:

1. Slice the chicken pieces. Repulse. Sprinkle with pepper. Salt.
2. Add ham, then cheese. Collapse. Fasten the finished workpiece with a wooden skewer.
3. Pour paprika into flour (3 tablespoons). Salt. Dip the rolls. Fry in oil.
4. Pour the remaining flour into the cream. Whisk. Pour in the wine. Add chopped greens. Sprinkle with spices. Pour into skillet. Close the lid. Simmer for 25 minutes.

To keep the dish crispy, do not pour any sauces. Otherwise, the surface will lose its crispy properties, and the crust will turn into a soft sticky mass.

In the oven

Chicken cordon bleu will be much healthier if cooked in an oven.

Ingredients:

• pepper;
• ham - 4 slices;
• oil - 35 g;
• breadcrumbs - 6 g;
• chicken fillet - 4 layers;
• salt;
• flour - 60 g;
• cheese - 4 slices;
• broth - 50 ml;
• egg - 1 pc.

Cooking:

1. Punch off each piece of chicken. Salt and sprinkle with pepper.
2. Place the cheese piece and ham. twist. You get rolls. Place in flour. Dip in the beaten egg. Send in breadcrumbs, which should completely cover the surface.
3. Place in a baking dish. Pour in the chopped butter. Pour in the broth.
4. Bake in the oven for 35 minutes. The temperature regime is recommended to be set to 200 degrees.

Chicken cordon bleu cutlets

We offer to surprise guests by preparing cutlets with a surprise for the holiday. Swiss food, amazing in taste, comes out juicy and original.

Ingredients:

• 120 g of ham;
• 2 chicken fillets;
• olive oil;
• 2 chicken eggs;
• 110 g of cheese;
• breadcrumbs.

Cooking:

1. Cut the cheese piece into slices, you will need ham in the same shape. Cut the fillet. Make an incision in the center of each piece. You should get a pocket in which to place the prepared slices. Whisk the eggs.
2. Place blanks in eggs, then transfer to breadcrumbs. roll. Repeat the process one more time.
3. Send to a frying pan with oil and fry until golden brown.https://www.youtube.com/watch?v=nQozw1kbbXA&t=18s

With zucchini

Surprisingly tender stuffing is ideally combined with zucchini. The dish is not only unusual, but also very tasty. In the recipe, instead of the usual chop meat, the filling is wrapped in zucchini slices.

Ingredients:

• 1 egg;
• olive oil;
• 230 g boiled sausage;
• salt;
• young zucchini;
• breadcrumbs;
• flour;
• 220 g cheese.

Cooking:

1. Cut sausage and cheese piece. You need plates. Clean the zucchini. Cut plates. The thickness should not exceed 3 mm. Salt. Wait until the slices release juice. Place on paper towel. Dry. Sprinkle with pepper.
2. Between two zucchini plates, place cheese and sausage blanks. Roll in flour. Dip in the egg and then in the breadcrumbs.
3. Fry on a minimum flame in oil under the lid.

Try experimenting with spices. By adding various herbs during the cooking process, each time you can give your favorite dish new unusual flavor notes.

How to make pork

The meat melts in your mouth, the delicate cheese filling enchants and does not leave anyone indifferent. Try and cook a delicious snack for your family.

Ingredients:

• 120 g flour;
• melted butter;
• 140 g of ham;
• black pepper;
• 120 g of cheese;
• 8 pork schnitzels;
• salt;
• 2 eggs;
• 60 g crackers (breadcrumbs).

Cooking:

1. Whisk the eggs. Break off the meat schnitzels. With a sharp knife, make an incision inside forming a pocket. Rub each piece with salt and pepper.
2. The plates will need ham and a piece of cheese. Put the cheese on the ham and roll up. To prevent the cheese from flowing out during cooking, pierce the workpieces with a wooden skewer..
3. Place in flour. Then into eggs and breadcrumbs. Send to a frying pan with oil. Roast. Cooking is recommended on medium heat under the lid.

Unusual recipe Cordon bleu minced meat

A lazy variation of the famous dish. Such a soft dish is especially liked by children.

Ingredients:

• 160 g of cheese;
• 120 g breadcrumbs;
• 1 egg;
• pepper;
• 110 g butter;
• 75 g flour;
• 750 g minced meat;
• salt;
• 230 g of ham;
• 110 ml vegetable oil.

Cooking:

1. Grate a piece of cheese. Chop the ham into slices. Season the minced meat and salt. Roll into balls, place prepared products in the center.
2. Put into flour. Run in. Dip in egg. Place in breadcrumbs. Run in.
3. Mix two types of oil in a pan. Place blanks. Roast.

With mushrooms

Ideal for mushroom lovers.

Ingredients:

• chicken fillet - 4 pcs.;
• greens - 25 g;
• salt - a pinch;
• olive oil - 6 tbsp. spoons;
• egg - 1 pc.;
• onion - 1 pc.;
• mushrooms - 260 g boiled;
• ketchup - 2 tbsp. spoons;
• ham - 4 plates;
• flour - 5 tbsp. spoons.

Cooking:

1. Place mushrooms and onion in a meat grinder. Grind.
2. Chop greens. Mix with mushroom mass. Mix. Place on skillet. Pour in oil and ketchup. Roast. Sprinkle with pepper. Salt. Mix. Cool and mix with a large spoonful of flour.
3. Cut off the chicken meat. Put the chopped ham and fry. Fold in the edges of the meat. Fasten with a toothpick. Dip in flour, then egg and breadcrumbs. Place in a frying pan. Fry. Cook under a lid on a low flame.

To make the dish juicy, soft and fragrant, follow these simple tips:

Choose only fresh cuts of meat that have not been frozen. The meat should be slightly pink and smell good. There should be no foreign odors.

Cordon bleu is a delicious second course that is prepared quite quickly and makes a huge impression on guests. According to all the rules, cooking comes from veal fillet or chicken fillet with cheese and ham in breadcrumbs.

In fact, cordon bleu are juicy and fragrant meat rolls with a delicious filling inside. They are very reminiscent of homemade Kiev cutlets, in which fragrant butter is wrapped in chicken fillet. When cutting the fillet, the oil flows out. Here, inside the rolls, there is cheese, which melts under the influence of high temperatures.

This cordon bleu recipe differs slightly from the classic one in ingredients, but it is also very tasty and you will definitely like it. I first decided to cook chicken breast cordon bleu for my daughter's birthday. You know, it was this appetizer that the kids liked the most. They didn't eat the chops or cutlets that I made, but it was these chicken rolls with cheese and mushrooms that everyone really liked.

According to the traditional recipe, the dish is prepared with hard cheese as a filling. Due to the fact that my daughter loves fried champignons very much, I decided to use them as a filling as well. And not in vain, since it was the mushrooms that made the dish more juicy and fragrant. I think that oyster mushrooms can safely replace champignons, and any other mushrooms will also work.

As a hard cheese, I suggest choosing Gouda cheese or the one that you like best in taste. Chicken breast will be fried in a large amount of vegetable oil and on minimal heat.

See the recipe for how to cook chicken breast cordon bleu with cheese and mushrooms.

Read also:

Ingredients:

• Chicken breasts - 2 pcs.
• Champignons (or any other mushrooms) - 100 g
• Hard cheese - 30 g
• Salt - ¼ teaspoon
• Ground black pepper - ¼ teaspoon
• Refined vegetable oil - 300-500 ml

How to cook cordon bleu

1. Put the mushrooms in a deep bowl, fill them with warm water. After that, be sure to wash them and dry them on a regular paper towel. Cut the mushrooms into arbitrary pieces.

2. Fry the mushrooms over medium heat with the addition of a minimum amount of vegetable oil, turning occasionally, until cooked through, about 4-5 minutes.

3. Cut hard cheese into elongated strips.

4. Wash the chicken breast, then with a sharp knife make an incision in it not completely to make a “pocket”. Beat the meat a little with a special hammer. So it will become more pliable and it will be easier for you to roll it up.

Salt, pepper to taste. You can also add your favorite spices.

5. Put the mushrooms on the breast. If you want the filling to be even spicier, then grease the breast of the inside of the roll with mustard or mayonnaise.

6. Lay out the cheese.

7. Using toothpicks, pin the edges of the chicken breasts. This procedure is necessary so that hard cheese does not run out during frying and the rolls do not fall apart.

8. You can fry the cordon bleu in this form over moderate heat in a large amount of oil, or you can pre-dip the fillet with the filling in the egg, and then in the breadcrumbs so that there is a delicious crispy crust on top.

And so, and so, the dish will be successful. Therefore, choose the option that you just like more.

9. You need to use a deep frying pan, or even better, take a tall cauldron, since the rolls should be fried in a large amount of vegetable oil.

When frying, the oil will boil strongly and it is very important that it does not splash in different directions, otherwise it may catch fire.

We spread the cordon bleu in a well-heated oil, which is already beginning to boil by itself. If it is poorly heated, the workpieces may stick to the bottom.

10. Before serving, garnish the cordon bleu with chopped green onions and serve hot. As a side dish, mashed potatoes are a great option. But rice, buckwheat and pasta also fit well into dinner or lunch.

Such a delicious dish can be served both for a regular meal and for a festive dinner to surprise guests. After all, no one expects that having cut a breaded cutlet in half, melted cheese with delicious mushrooms will flow out from there. Enjoy your meal!