Cordon bleu dish. Cordon bleu chicken fillet with cheese recipe with photo

Cordon bleu is a Swiss and French cuisine recipe that traditionally involves roasting meat fillets with cheese and breaded ham. The classic variation of the dish has a lot of different interpretations, the main of which are presented below in the material presented.

How to cook cordon bleu?

1. The basis of the dish can be chicken or turkey fillet, pork carbonate or veal tenderloin.
2. When choosing cheese, you should give preference to aromatic varieties with a pronounced sweetish taste: Emmental, Gruyère, Raclette.
3. The ham should ideally be raw-smoked or cooked-smoked, soft, but not chopped.

Cordon Bleu - a classic recipe

Cordon bleu - an original recipe that can be found in both Swiss and French cuisine, often cooked in the form of veal schnitzel stuffed with cheese and ham. Products are dipped in a beaten egg, in flour and breadcrumbs, after which they are fried on both sides until cooked and golden brown in heated oil.

Ingredients:

• veal pulp - 500 g;
• ham - 200 g;
• cheese - 150 g;
• flour - 60 g;
• egg - 1 pc.;
• breadcrumbs - 60 g;
• water - 40 ml;
• salt, black and allspice ground pepper;
• oil - 60 ml.

Cooking

1. The meat is cut into layers, each of which is beaten off.
2. A slice of ham and cheese is placed on one half of the layer, covered with the second half.
3. Dip the products in a mixture of flour, salt and pepper, and then in an egg and breadcrumbs, spread in heated oil.
4. After browning the blanks, add water, cover the container with a lid and simmer cordon bleu with cheese and ham for 45 minutes.

chicken cordon bleu recipe

Making chicken cordon bleu will take the same time as veal, but you can save on heat treatment. Poultry breast fillet products will be ready immediately after roasting on both sides and will not require additional languishing under the lid even when using a whole fillet.

Ingredients:

• chicken fillet - 2 pcs.;
• ham - 2-4 slices;
• cheese - 2-4 slices;
• flour - 60 g;
• egg - 1 pc.;
• breadcrumbs - 60 g;
• salt, pepper, oil.

Cooking

1. The fillet is cut lengthwise in the form of a pocket, beaten off, salted, peppered.
2. Put ham and cheese into the cut, chip off with a toothpick.
3. Dip the blanks in flour, egg, and then in breadcrumbs.
4. Cordon bleu is a recipe where, as a result, the products are browned in oil on both sides.

Cordon bleu - recipe in the oven

Cordon Bleu is a recipe that can be implemented not only in a pan, but also in the oven. With this preparation, the dish loses fat content, which is undesirable for many, and becomes healthier. Products are made in the form of schnitzels or rolls, after which they are baked in a mold with the addition of water or, in this case, broth with butter.

Ingredients:

• chicken fillet - 4 pcs.;
• ham - 4 slices;
• cheese - 4 slices;
• flour - 60 g;
• egg - 1 pc.;
• breadcrumbs - 60 g;
• oil - 20-40 g;
• broth - 50 ml;
• salt pepper.

Cooking

1. The fillet is cut into layers, beaten off under the film, salted, peppered.
2. A slice of ham and cheese is placed on each layer and rolled up.
3. Cordon bleu rolls are breaded in flour, dipped in egg, rolled in breadcrumbs.
4. The blanks are laid in a mold, pieces of butter and broth are added.
5. Bake cordon bleu in the oven for 30 minutes at 200 degrees.

Cordon bleu with ham and cheese - recipe

Cordon bleu, the authentic recipe of which involves a combination of sirloin with smoked ham and Swiss cheese, can be made in a budget variation using affordable Russian or Dutch cheese. For a more refined note, ham slices are browned in oil.

Ingredients:

• chicken fillet - 500 g;
• ham - 200 g;
• cheese - 150 g;
• flour - 60 g;
• egg - 1 pc.;
• breadcrumbs - 60 g;
• oil - 40 g;
• salt, pepper, herbs, oil.

Cooking

1. The fillet is cut into layers, beaten off, flavored with salt and pepper.
2. The ham is fried in butter, placed on top, sprinkled with grated cheese and herbs and rolled up.
3. Dip the blanks in flour, egg and breadcrumbs.
4. Fry cordon bleu with ham and cheese in oil on all sides over moderate heat.

Chicken rolls cordon bleu in creamy sauce

A particularly tasty dish is obtained when decorating it with. In this design, you can make products from chicken, veal or pork - only the time of heat treatment of the blanks will differ, which will need to be stewed to softness more or less, depending on the type of meat used.

Ingredients:

• chicken fillet - 3 pcs.;
• ham - 6 slices;
• cheese - 6 slices;
• flour - 120 g;
• paprika - 10 g;
• white wine - 120 ml;
• cream - 250 ml;
• oil - 100 g;
• salt, pepper, spices, basil, parsley.

Cooking

1. The fillet is cut in half lengthwise, beaten off, seasoned.
2. Put a slice of ham and cheese on each, roll up and chip off with a toothpick.
3. 3 tablespoons of flour are mixed with paprika and salt, dipped in the workpiece mixture, fried in oil.
4. The cream is mixed with the rest of the flour, wine, herbs, poured into a pan.
5. Stew 30 minutes.

Pork cordon bleu - recipe

To make pork cordon bleu, you will need pitted pork chop, which must be cut into slices across the fibers 1.5-2 cm thick. A longitudinal pocket is made in the resulting blanks, after which they are beaten gently and carefully under the film to preserve the integrity of the layers.

Ingredients:

• pork chop - 700 g;
• ham - 200 g;
• cheese - 150 g;
• flour - 100 g;
• egg - 1 pc.;
• crackers - 100 g;
• cream - 250 ml;
• butter - 50 g;
• salt pepper.

Cooking

1. Prepare pork, salt, pepper.
2. Ham and cheese are put into pockets, chipped off with toothpicks.
3. Dip the products in flour, beaten egg, and then in breadcrumbs and fry in oil until golden brown on both sides.

Turkey cordon bleu

As mentioned above, cordon bleu with ham and cheese can be made with any meat, and turkey is no exception. To implement the idea, they use poultry breast fillets, which are cut into layers up to two centimeters thick and beat them a little. If desired, the meat can be pre-marinated with the addition of garlic and spices.

Ingredients:

• turkey fillet - 700 g;
• ham - 200 g;
• cheese - 150 g;
• oil and rose wine - 100 ml each;
• Dijon mustard - 10 g;
• garlic - 2 cloves;
• cream - 1 glass;
• salt, pepper, marjoram, paprika, nutmeg.

Cooking

1. Cross-sections are made in the layers of meat, flavored with salt, seasonings, garlic, poured with oil and left for a day.
2. Fill the pockets with ham and cheese, chip off with toothpicks, and fry in oil.
3. Add wine, mustard and cream to the pan, season the sauce.
4. The meat with the filling is placed in a mold, poured with a creamy mixture and baked at 200 degrees for 20-30 minutes.

Minced cordon bleu

Cordon bleu, a simple recipe for which will be presented below, can be considered a lazy variation of the traditional dish. In this case, the products are made from minced meat like cutlets with filling or zraz and save the housewives a significant amount of time. In addition, the option will please those who strive to obtain soft and delicate products.

Ingredients:

• minced chicken - 700 g;
• ham - 200 g;
• cheese - 150 g;
• butter and vegetable oil - 100 g each;
• flour - 70 g;
• egg - 1 pc.;
• breadcrumbs - 100 g;
• salt pepper.

Cooking

1. Cakes are made from seasoned minced meat and filled with slices of ham with cheese chips.
2. The filling is sealed inside, the blanks are dipped in flour, egg, breadcrumbs.
3. Chicken cordon bleu is fried in a mixture of two types of oils until golden brown.

cordon bleu with mushrooms

Cordon bleu in a pan, designed according to the recommendations below, will delight mushroom fans. Mushrooms or other representatives of the mushroom kingdom, properly prepared, are fried with onions, chopped and used to decorate the filling along with ham and cheese.

Chicken cordon bleu recipe is a great way to cook white chicken meat so that it is juicy and crispy. The filling of Cordon Bleu from ham and cheese in the oven acquires a special delicate texture, which goes very well with dense but soft meat. Rice is the best accompaniment to this dish. It goes well with chicken, and will not add extra calories to a serving, because rice, like white chicken meat, is an absolutely dietary product. Preparing the dish is not difficult at all.

What will be required:

- chicken fillet (white meat, 4 pcs.);
- a strip of ham (4 pcs.);
- hard cheese, slice (4 pcs.);
- butter (30 g);
- flour (half a cup);
- chicken egg (1 pc.);
- breadcrumbs (half a cup);
- salt (two good pinches);
- ground hot pepper (a pinch)

Recipe:

1. Rinse chicken fillet under running water, then dry. On a cutting board, covered with cling film, beat the meat so that it becomes thinner and softer. With a knife, make an incision in each piece of fillet of such a size that later the ham and cheese fit into it.
2. Rub the meat on all sides with the pepper-salt mixture, paying attention to the areas inside the cuts. This will allow the slices to soak in the spices on all sides, spreading the natural flavor enhancers evenly.
3. Ham and cheese are placed inside the pockets obtained after cutting the chicken fillet. It is preferable to put the ham first, and already on it, on top - the cheese. This will provide a fuller combination of flavors by spreading the cheese over the bacon, and then, after the chicken Cardon Bleu has been cut in the plate, the cheese will “hug” the meat casing itself.
4. Prepare three containers, each for its own ingredient: eggs, flour, breadcrumbs. The egg should be brought in its container to a homogeneous mass, thoroughly mixing the protein with the yolk with a fork.
5. Gently roll the chicken fillet, with the stuffing inside, in each container in turn. First in flour, then in egg, and finally in breadcrumbs.
6. Send Cardon Blue semi-finished products to a baking sheet, while in the oven it should already be 210 degrees. Put to bake for half an hour. Grease the baking sheet liberally with butter.

Boiled rice and mashed potatoes serve as a side dish for chicken Cardon Blue. The dish should be served hot, so that when cutting the portion, the cheese, melted from the high temperature of the oven, slowly flows out of the very middle, enveloping the dish with its aroma. Such a Cardon Blue recipe, including chicken breast, will allow you to get enough of an incredibly tasty dish, while the number of calories will not scare those who follow their figure, and the amount of protein will please those who build muscle mass.

Cardon Bleu with cheese. Recipe

Not only chicken fillet Cardon Bleu can be cooked. This dish also works great with pork. No worse than this meat is combined with cheese. Pig meat is not as dietary as chicken breast, but it is quite juicy in itself, which is undoubtedly a plus.

To make pork cardon bleu you will need:

- pork schnitzel (4 pcs);
- cheese (4 slices)
- egg (1pc)
- flour (half a glass);
- breadcrumbs (packing, or half a glass);
- butter (50 g)

Cardon Bleu with cheese: a step by step recipe with a photo

Recipe:

1. Wash the pork. Before beating, it should be dried, because, beating undried meat, there is every chance to splatter the entire kitchen. Dry each piece, beat until soft so that the meat fibers are broken. You can cover the beaten pieces with cling film, or with a regular plastic bag. It will protect the kitchen and the hostess from accidental splashes.
2. Rub each slice of pork with salt and pepper. Grate, not sprinkle. If you have time, you can leave the meat rubbed with spices in the refrigerator for an hour. This way it absorbs the flavor better.
3. Put the cheese on the edge of the schnitzel, wrapping the meat in a roll. If required, secure with a skewer. In case the pieces of meat are not large enough to form rolls of them, it is enough just to cover the cheese filling with the other end of the meat piece. The task of preparing Cardon Blue is to hide the cheese filling inside the meat shell, which then in the plate, when cut, will flow appetizingly from the middle.
4. Preheat the oven over high heat to 250 degrees.
5. Grease a baking dish with oil so that the meat does not burn.
6. Roll each piece of pork roll with cheese first in flour, then grease with a raw egg, and then sprinkle with breadcrumbs. If the crackers are poorly fixed on the rolls, lightly press the breading directly on the surface of the meat rolls.
7. It remains to send Cardon Bleu to the oven for 40 minutes and the dish is ready.

It is important not to open the oven door until the time is right. Otherwise, the temperature regime will be violated, the crust will not bake to the desired consistency, the rolls will not be crispy and ruddy enough. This rule applies not only to this Cardon Bleu recipe, but also to any other dish baked in the oven.

This option of cooking Cardon Blue with cheese goes well with a side dish of juicy fresh vegetables and fragrant herbs. A glass of red wine will not interfere with this royal dinner. This recipe for Cardon Blue in the oven allows the hostess to get as much as 40 minutes of free time, because while the meat is cooking, it does not need to be stirred or turned over. And the result is magnificent - such a dish can proudly show off on the festive table.

The most popular Cardon Bleu recipe is with chicken. However, if you replace the chicken fillet with turkey meat, you get an equally successful combination of flavors that has the right to exist. In addition, turkey fillet is very similar in composition to chicken, not inferior in the amount of protein. Turkey meat is also suitable for those who do not want to gain extra centimeters in the waist and hips, and for those who want to increase the volume of the biceps, for example.

Recipe cardon blue with turkey

Required Ingredients:
- turkey fillet (500 g);
- ham (100g);
- cheese (70g);
- egg (1pc);
- breading (1 cup);
- salt, spices (to taste).

Recipe:

1. Cut the turkey meat into plates, each of which needs to be beaten off. The meat must first be washed and dried. It is convenient to dry the meat using disposable paper towels.
2. Sprinkle with salt and your favorite seasonings on both sides. The meat will turn out very tasty if the sprinkled salt and seasonings are rubbed over the surface of the slices. Then during baking it will be saturated, as it should, with the taste of spices and salt evenly.
3. Put sliced ​​cheese and a strip of ham on the edge of each meat piece. This is the future filling, you need to put it not next to each other, but one on top of the other. It is better to put the ham first, and then the cheese on it. Then, after baking, the cheese will melt and spread over the ham, combining flavors.
4. Cover the filling with the second edge of the meat layer, and fasten the edges with a special culinary skewer, so that in the process of further manipulations, the secret middle does not go away.
5. Pour the flour into a wide, not too deep plate.
6. Break the egg into a small bowl, stirring it with a whisk until a homogeneous consistency.
7. Pour the breadcrumbs onto a flat surface or into a shallow dish.
8. Meat envelopes should be carefully and properly soiled in all three products, observing the order - first flour, then egg, and only then crackers.
9. Arrange the resulting blanks on a baking sheet, greased with oil, so that the meat envelopes do not touch each other.
10. Bake for 40 minutes in the oven, at high heat (250 degrees).

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 suits your taste the most. 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, and it is even better to 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 gala dinner to surprise guests. After all, no one expects that after cutting a breaded cutlet in half, melted cheese with delicious mushrooms will flow out from there. Bon appetit!

We get ready-made breasts "Cordon Blue"

The chicken was fried, the cheese did not flow out

Garnish (I used "Motley" rice with vegetables as a side dish)

Cook with pleasure, eat with gusto!

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cordon blu- This is a wonderful dish that is suitable for both the festive table and everyday. The dish has its roots in French and Swiss cuisine. Cordon bleu (in French cordon bleu) literally translates as "blue ribbon". But in fact, this is a veal schnitzel, which is breaded in breadcrumbs and fried in melted butter. The difference from the usual schnitzel is that they put a piece of cheese inside and wrap the schnitzel with a roll. Therefore, cordon bleu can be called a separate, independent dish with its own separate history. This dish, by the way, is also made from chicken fillet and turkey. But we will find out today chicken cordon bleu recipe with cheese with photo step by step. Believe me, everyone will like the recipe!

Ingredients for chicken cordon bleu with cheese

Chicken fillet	3 pcs
Ham	50 g
(solid)	50 g
Chicken egg	2 pcs
Breadcrumbs	150 g
	0.5 cup
Water	A little
Clarified butter (or vegetable)	50 g
Salt	taste
Pepper	taste

How to cook chicken cordon bleu with ham and cheese

1. Rinse the chicken fillet under running water and cut it first in half, and then cut each piece into 2 equal parts.
   
2. Remove all cartilage and hymen from the fillet so that it is beautiful.
   
3. Wrap each of the chicken fillets in cling film and beat with a kitchen mallet on each side until thin (but the meat should not tear).
   
4. Pepper and salt the fillets on both sides.
5. On another cutting board, thinly slice the cheese and ham and place a piece (maybe 2 pieces each) on the chicken fillet.
   
6. Fold the chicken fillet from the edges and wrap it with a roll.
   
7. Wrap each roll in cling film and place in the freezer for 30 minutes. This will make them easier to fry so that they do not fall apart when frying.
   
8. In total, you should get 4 rolls from one chicken breast. These blanks can be stored in the freezer for up to 45 days.
   
9. For breading, beat the eggs and add a little water (this will make your mixture smoother and more homogeneous).
   
10. Roll your rolls first in the sifted flour, then in the egg mixture, and then in the breadcrumbs.
    
    
    
11. Preheat the pan and pour in the ghee or vegetable oil, if there is no first. There should be enough oil to cover a third of the roll.
    
12. Fry over medium heat on both sides until a golden crust appears (since the meat is chicken and We beat it well, it will cook very quickly).
    

To cordon blu did not absorb oil during frying, it is necessary that there is enough oil in the pan. Otherwise, the oil will simply soak into the rolls. Serve cordon bleu with a side dish or vegetable salad. Bon appetit!