Gordon blue with ham. Cordon bleu - a royal dish at home

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 blu - original recipe which can be found in both Swiss and French cuisine, is often prepared 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, whose authentic recipe 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

Especially delicious dish is obtained by making it with . In this design, you can make products from chicken, veal or pork - only time will differ heat treatment blanks that will need to be stewed until soft 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 boneless 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.

Cordon bleu is a very interesting and somewhat mysterious name for a dish ... The dish, like its name, came to us from France since the time of Louis XV. This dish has a long and complicated history, but we will focus on the cordon bleu recipe.

Cordon bleu, in fact, is an ordinary cutlet, only natural, stuffed with ham and cheese.

But be that as it may, these stuffed chicken breasts are terribly tender and delicious, and making them is not at all difficult.
AT original version breasts are fried in a huge amount of butter, but I have a slightly healthier option: I bake them in the oven.

4 skinless chicken breast fillets
4 thin large slices of ham
4 thin large slices of well-melting cheese of medium hardness (Emmental, Gruyère, Gouda, Edam, Russian, etc.)
2 tbsp flour
1 egg
3/4 cup plain white breadcrumbs (or 1/2 cup breadcrumbs plus 1/4 cup grated parmesan-type hard cheese)
1 tbsp dried parsley (or any other dried herb, which, to your taste, is combined with chicken)
1 tbsp butter
50 ml chicken broth
a few drops vegetable oil for mold lubrication
salt and pepper to taste

Ingredients

We put the chicken breasts between two layers of plastic film and beat them well with a meat mallet so that thin plates are obtained.

Lightly salt and pepper the fillet.

Place the ham on the fillet.

Put the cheese slices on top of the ham.

We turn the fillet into rolls, starting from the narrow end.

Pour the flour onto a flat plate, lightly beat the egg with a tablespoon of water in another plate, mix the breadcrumbs with dried parsley (and Parmesan cheese, if using it) in the third plate.

Gently roll the stuffed fillet in flour ...

...then in the egg...

...and finally in breadcrumbs.

With palms, firmly press the breading to the fillet.

The fillet is placed in a small baking dish greased with vegetable oil. [All operations up to this point can be done in advance, several hours or a day in advance, cover the form with chicken and keep it in the refrigerator.]

Immediately before baking, pour a little chicken broth into the bottom of the dish. Cut the butter into small pieces and put them on top of the rolls.

We put in an oven preheated to 200 C (400 F) for 25-30 minutes. For the last 2 minutes, you can put the form under the broiler to brown the crust.

Serve chicken rolls as a main course with your favorite side dish and/or vegetable salad.

Cordon Bleu - History

If we translate Cordon Bleu from French (cordon bleu), then we learn that the name of the recipe means "blue ribbon". The meat schnitzel got this name, according to one version, as the winning dish of one of the most popular culinary competitions in France. A blue ribbon was awarded for winning this competition.

She is also a version of the origin this dish associated with one of the most famous king of France - Louis XV, who presented the blue ribbon to his favorite and, concurrently, the cook Madame Dubarry. Since that time, cordon bleu has been called the royal pickles and chefs of France.

And here is the third version of the origin of cordon bleu: Henry III in 1578 created an order of noble men called the Holy Spirit. The badge of this order is a blue ribbon on the chest of the men who were members of the order. All of them were people from the aristocratic high society of France, who loved to eat well and take a walk at the feast. Soon the people began to call them cordon blu. Then this name underwent changes and so they began to call all the people who brought public benefit, and at the end of the 19th century they began to call the best chefs who prepared the most exquisite and delicious dishes.

But cordon bleu in modern cooking is considered a dish of Swiss cuisine, which is why another version of its origin was born in the world. Perhaps cordon bleu is the fantasy of a Basel chef who was inspired by blue ribbons in the heads of passing schoolgirls, after which he gave this name to his new dish.

Which of these versions is correct, no one knows, the main thing is that the cordon bleu dish is considered one of the lightest and most refined at the same time.

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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There are dishes that are always popular even among the most fastidious gourmets. Such a dish - "universal" - chicken rolls "Cordon Bleu". Outwardly, they are very similar to Kiev cutlets: they contain chicken fillet, breading on the outside, but Cordon Bleu is not round in shape, and the filling is always with ham and cheese.

Initially, Cordon Bleu was made with veal, but this meat is not always available fresh, and chicken breast is freely sold in any store. Why not try making Cordon Bleu yourself instead of buying expensive boxes of frozen rolls and waiting for your next trip to a restaurant?

Classic Chicken Rolls: A Step by Step Recipe

You will need a lot of products, but according to the “output”, if you calculate, it turns out to be much cheaper to make “Cordon Blue” at home than to buy ready-made ones.

• chicken breasts - 3 pieces;
• Swiss cheese - about 200 g;
• tender ham - about 100 g;
• egg - 1 piece;
• milk (or thin cream) - one and a half glasses;
• premium wheat flour - two thirds of a glass;
• garlic - 1 clove;
• breadcrumbs - 1 cup (this is with a margin so that it is definitely enough);
• salt, black ground pepper, vegetable oil.

To make Cordon Bleu really tasty, you need to follow the recipe step by step. For the first time, a lot of time can be spent, but it’s worth cooking a couple of times, “filling your hand”, and the recipe will not seem very complicated.

1. We take not just white chicken meat, but breast, and without bones and skins. Wash, dry with a towel, put in milk or cream - you need a glass of liquid. After 20 minutes, take it out and let it drain. This will give the meat a tender texture and flavor.

2. We put each breast on a board and cut horizontally with a very sharp knife into two identical plates. Let it not scare you that the upper part will turn out to be thicker in the middle, and thin at the edges - when we beat, the meat will “disperse” evenly, and all the pieces will be the same in size and thickness.

3. We beat off the pieces of the breast. Before beating, we put a cling film on a piece of meat: without it, the meat, no matter how carefully you hit it with a hammer, can tear or become tattered.

4. Salt and pepper. Experienced chefs argue with foam at the mouth - should pepper and salt be used before beating or after? If this is done before beating, the salt and pepper will penetrate the fibers better, but the breast may release the juice. It is better to grate with salt and pepper when the pieces are already beaten off.

5. According to our recipe, 6 pieces of Cordon Bleu will come out. We cut the ham into the same number of plates. We also divide the cheese into plates into 6 servings, it’s not scary if there are more pieces - it will still melt later. We cut the ham as thinly as possible, the thickness of the cheese plates should be twice as large.

6. We divide the flour into two parts. Set aside one for rolling, add the second part to the egg beaten with milk and stir until smooth - it will be a batter.

7. It's time to cook a frying pan with oil. We put it on medium heat, generously pour in the oil, throw in a clove of garlic, cut in half. Literally a minute - we take out the garlic; it was needed to flavor the oil. We reduce the fire to a minimum, we return to the "Cordon Bleu".

8. Put ham on each meat plate, cheese on top. If the cheese and ham are not the same size as the meat, we put them closer to one edge of the meat layer, wrap it from the same edge.

You can stab the roll with a couple of toothpicks, but then you must remember to remove them before serving.

9. Roll the rolls in flour, then dip in batter (egg, milk and flour). We add fire under the frying pan, roll the “Cordon Blue” well in breadcrumbs, send it to fry.

10. Fry the rolls until crispy, turn over. When the crust is browned on the second side, cover everything with a lid, reduce the heat, simmer under the lid for about ten minutes.

Cordon Bleu is served only hot: after all, the meaning of the dish is in the flowing, “breathing” cheese, when the roll is cut, in the fragrant fiery meat, saturated with the smell of ham.

"Cordon Bleu" from the oven

It is not at all necessary to fry the rolls in a pan, although it is more convenient. If there is a desire to "get confused", there is a slightly different way of cooking - in the oven.

We take the same ingredients as in the previous recipe, plus a tablespoon of dry regan. And although the food set is almost the same, you need to count on a smaller number of servings (three will come out) and on the “heroic” appetite of those who will eat “pockets”, because “Cordon Blue” will come out twice as much!

1. In chicken breasts With a very sharp thin meat knife we ​​cut the “pockets”. If it cuts through - it's not scary, the main thing is that there are no holes on the sides. Gently beat off, not forgetting to cover with cling film.

3. Divide the flour in half, prepare batter from one part with egg and milk. If the meat was soaked in milk, we initially take it according to the recipe, if not, we need half a glass of milk.

4. In the pocket we lay and straighten the cheese and ham there, which were cut into plates. The oven is already turned on at 150-180 degrees, it is heating up. Pour oil into a deep baking sheet, put in the oven.

5. Roll each breast in flour, dip in batter, then roll well in breadcrumbs. Carefully take out the baking sheet (he and the oil are hot), put Cordon Bleu on it, set to fry. Watch and turn over so that the frying in the oil is even.

We invite relatives to the table and serve "pockets" as soon as they are taken out of the oven. This time - not rolls, but who said that they would be less tasty?

Recipe for cutlets for children

Children will also definitely like Cordon Bleu rolls, but the trouble is that young gourmets do not all like to wield a knife and fork at the same time. There is a wonderful recipe for how to do almost the same thing, but it is a “childish” version so that you can only use a fork. You don’t need to cut anything, because we will make “Cordon Bleu” ... from minced meat.

And who said that it must be rolls? You can also make a dish for adults according to this recipe.

Products:

• minced white chicken meat or turkey breast - 0.5 kg;
• two eggs;
• half a glass of flour;
• half a glass of milk;
• ham and cheese - 100 g each;
• breadcrumbs - half a glass;
• salt, black pepper (a little), vegetable oil.

Let's do without garlic this time - and adults do not all respect it, and children often wrinkle their noses with even a barely perceptible smell of garlic.

1. Salt minced meat, put a little pepper, an egg there, knead well, you can even beat it off: we throw it with force in a lump on the board several times, it will become denser.

2. Cooking flour for rolling and batter - as in the first and second recipes.

3. We rub the cheese coarsely, cut the ham into small cubes.

4. We take a portion of minced meat with one “grab” of the fingers, sculpt a ball out of it. We put it on a piece of cling film, equalize it into a cake. Put some cheese and ham in the middle. We collect the film along the edges, then - as if we want to tie a knot from above. The cake will evenly “collect” into a ball, the filling will be inside.

5. We take out the meat ball from the film, carefully form it, give it the appearance of a thick cutlet. Next - flour, batter, breading (according to any recipe, there should be such a sequence).

6. We lay out the cutlets in a hot pan with oil, fry on both sides, stew under the lid. Then it is better to put it on a napkin for a minute and let the excess oil drain.

“Cordon Bleu” turned out wonderful, no worse in taste than rolls. You can make such cutlets in reserve: sprinkle the board well with breading, lay out the fully prepared Cordon Bleu, put them in the freezer. An additional layer of breading on the board - so that they definitely do not stick. Once frozen, place in an airtight bag. It will be a "cooking emergency" in case the kids get hungry or friends drop by. And we can fry them and eat them ourselves!

Of the side dishes for Cordon Bleu, mashed potatoes, rice are perfect. It will be wonderful if you serve this dish with sauces: tkemali (from cherry plum or sour plum), light mayonnaise with additives, narsharab (pomegranate sauce). When we prepare Cordon Bleu rolls, we do not use greens, but beautifully decorating a plate with it is an extra plus for the appearance.

If you know the recipe, almost any restaurant gourmet dish can be made at home. Buying frozen semi-finished products is the lot of bachelors and arrogant business women who are afraid to ruin their manicure. A real hostess knows how to cook rolls correctly, and how to “disguise” minced meat cutlets under them so that children do not suffer with a knife. In terms of costs, they turn out to be expensive, but the “game of the candle” is clearly worth it, because absolutely everyone likes Cordon Bleu, it will suit the festive table, and the efforts of the hostess will certainly be appreciated.

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