Cordon Bleu
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Resting Time
45 mins
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Total Time
50 mins
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Servings
2 people
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Calories
372 kcal
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Course
Main Course
Cordon Bleu
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Cordon bleu is a cutlet of veal, pork, chicken or turkey rolled around ham and cheese, breaded and then cooked.
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Ingredients
- 2 veal cutlets (or pork or chicken cutlets)
- 1 ham large slice, raw
- 5 oz. Comté cheese
- 1 egg large
- 4 tablespoons all-purpose flour
- 6 tablespoons breadcrumbs
- salt
- black pepper
- butter (or clarified butter or sunflower oil, for cooking)
Equipment
- meat mallet
- baking dish
Instructions
- Butterfly the cutlets.
- Depending on their size, flatten them a little using a meat mallet. Lightly season with salt and pepper.
- Cut the slice of ham in half.
- On each flattened cutlet, place a piece of ham, then thin slices of Comté.
- Fold each cutlet in half and place in the refrigerator for 45 minutes.
- Pour the flour into a deep dish.
- Beat the egg in a second hollow dish.
- Pour the breadcrumbs into a third hollow dish.
- Roll the first cordon bleu in the flour and tap it to remove the excess.
- Then dip it in the egg.
- Finally, roll it generously in the breadcrumbs.
- Proceed in the same way for the second cordon bleu.
- Preheat the oven to 300 F (150°C).
- Heat a generous amount of fat (butter, clarified butter or sunflower oil) in a skillet over medium heat.
- As soon as the fat reaches a temperature of 340 F (170°C), dip each cordon bleu into it and fry them on both sides, until golden brown.
- Remove the cordons bleus, place them in a baking dish, and bake for 10 to 15 minutes.
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