Classic chicken breast cordon bleu. Cordon bleu - a royal dish at home Gordon bleu with ham and cheese recipe

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 speculations about the origin of a dish with that name. Cordon bleu is a veal or chicken schnitzel stuffed with cheese and boiled or smoked ham. Additionally, Cordon Blue translates to first-class chef. Well, let's all become first-class chefs together, even if only for a couple of hours, and prepare this wonderful second course.

Ingredients:

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

How to make cordon bleu with ham and cheese

1. Wash the chicken fillet and dry it with a paper towel. Place on a cutting board.

2. Cut in half along the cartilage, and then each piece further into 2 parts. In total, 1 chicken fillet should yield 4 cutlets. We cut out the veins, cartilage and blood vessels that we don’t need. The meat should be clean and beautiful.

3. Slice the ham and cheese very thinly. I cooked with two types of ham: raw smoked and boiled.

4. Place the fillet on the board. To prevent the meat from sticking to the board, wet your hand with cold water and rub the fillet on both sides. Then cover the top with cling film and beat with the flat side (side) of a meat mallet. The fillet should be thin and smooth, without waves. Turn over, cover with the same cling film and beat on the other side.

5. Without removing the cling film, turn the beaten fillet over, film side down. Salt and pepper the meat. Place a slice of ham and cheese on top in the middle.

6. Fold the edges of the fillet from the sides.

7. Roll up using cling film. You should get neat rolls.

8. Wrap each roll in cling film and place in the freezer for 30 minutes so that the fillet sets and makes it easier to fry.

9. Meanwhile, prepare the remaining ingredients for rolling the cordon bleu and set the oven to warm up to 200 degrees. Pour the flour into one bowl, breadcrumbs into another, and beat the eggs with a fork in the third with 1 tsp. cold water. A quick tip: you can replace store-bought breadcrumbs with bread crumbs for a more decadent and crispy crust. To do this, simply grate the bread on a coarse grater and dry it in an oven preheated to 120 degrees for 15-30 minutes, periodically removing and stirring until the crumbs are completely dry (depending on the bread). The prepared dry crumbs can be stored for several weeks in a sealed jar and used in other recipes in place of store-bought breadcrumbs.

10. Take the cordon bleu out of the freezer and remove the cling film. Roll well in flour.

11. Then in the egg. I note that thanks to cold water, the batter turns out smoother, more uniform and lays down better.

12. Now roll in breadcrumbs.

13. Place the finished cordon bleu on a board. In this form they can be stored for about a month in the freezer. Just wrap it in cling film first. And several pieces can be prepared at once.

14. Pour 2 tbsp into the pan. vegetable oil and heat it. Add the cordon bleu and fry over medium heat on all sides until a delicious crispy crust forms.

15. Transfer to a baking dish and pour juice from the pan on top. You can chop fresh rosemary into the mold for flavor. Bake for another 20 minutes in an oven preheated to 200 degrees.

Cordon bleu is ready! Cut and serve hot with baked potatoes and mustard sauce. It's just delicious! Bon appetit!

We take out the finished Cordon Bleu breasts

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 appetite!

RESTAURANT LE CHANTECLER

The most magnificent restaurant in Nice. Jean-Denis Rieblanc, a two-Michelin-starred chef, defines his cuisine and style as “inspired by Provence, paying tribute to its products and traditions.” He loves to convey his love for all things authentic and offers his guests a truly masterful menu, served in the living room in accordance with the best traditions of French cuisine. The restaurant is located in the Negresco Hotel. This is one of the most stylish and expensive establishments in the resort. The interior is decorated in pink and brown tones. The chef specializes in Mediterranean cuisine and classic French dishes. If you come here (you need to book a table well in advance), be sure to order cannelloni with frog's legs sauce, veal thymus with chorizo, fricassee of chanterelles and pasta, apple pie soufflé with sugar. Le Chantecler is equally famous for its 15,000-bottle wine cellar and its luxurious wood paneling dating back to 1751.

Step 1: Prepare the chicken breasts.

Wash the chicken breasts thoroughly under running water and place on a cutting board. Using kitchen paper towels, pat the meat dry. Now, using a knife, we clean it of fat, veins and film. Transfer the component to a deep bowl and fill with milk. You don't really have to do this, but it will make the chicken softer and more tender. We leave the meat for 20 minutes aside.


After the allotted time has passed, remove the chicken breasts from the bowl and place them again on the cutting board. Using a knife, cut the component lengthwise into two halves. Attention: Each piece of chicken must be cut in such a way with a sharp tool that you can put the filling in it and easily wrap everything into a roll. The longer the meat is, the easier it will be to do this.


Place the processed component back into the bowl. Important: The container must be rinsed in advance under running water and wiped dry with kitchen paper towels. Sprinkle the meat with salt, ground black pepper and curry and mix everything thoroughly with clean hands.

Step 2: Prepare the ham.

If necessary, peel the ham from the protective film and place it on a cutting board. Using a knife, cut the smoked meat into small pieces that can easily be wrapped in a chicken roll. I usually grind the component into bars. Then transfer the pieces to an empty plate.

Step 3: prepare hard cheese.

Using a coarse grater, grate the hard cheese directly on the cutting board and immediately after that pour the shavings into a clean plate. To prevent the component from weathering, wrap the container with it in cling film.

Step 4: prepare the eggs.

Using a knife, break the shells of the eggs, and pour the yolks and whites into a deep bowl. Beat the component with a fork until a homogeneous yellow mass is formed.

Step 5: Prepare chicken cordon bleu.

Place a piece of chicken breast on a cutting board. Place a block of ham on the edge and sprinkle it with a small amount of grated cheese. Wrap the filling in a roll and leave it aside for a while. We repeat the same procedure with the remaining meat, ham and cheese shavings.


Pour some vegetable oil into the frying pan and place on low heat. While the container with the contents is heating up, prepare the chicken rolls. Pour flour into one bowl and breadcrumbs into another. So, one by one, roll the rolls on all sides in flour, then dip in beaten eggs and finally in breadcrumbs.


Place the cordon bleu in a preheated frying pan and fry on all sides over medium heat until a crispy golden crust forms on the surface. You can use a wooden spatula to do this. Immediately after this, turn off the burner and transfer the meatloaves using kitchen tongs to a special flat plate for serving.

Step 6: Serve the chicken cordon bleu.

Chicken cordon bleu is very tasty, aromatic and filling. It can easily be served at a holiday table or for dinner with side dishes such as mashed potatoes, boiled rice, vegetable salad and much more.
Enjoy your meal!

In addition to ham and hard cheese, you can put chopped fresh parsley inside the chicken roll. It will turn out even tastier and more aromatic;

Chicken pieces can be lightly beaten with a kitchen hammer so that the dish cooks faster and becomes a little thinner;

To prevent the rolls from opening, their edges can be secured with toothpicks and removed after frying.

An excellent option for cooking meat is cordon bleu. The dish is suitable for any occasion. Hot “pockets” with a delicious crust will bring pleasure to everyone without exception.

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

Cordon is prepared in three ways:

1. For preparation, use two thinnest schnitzels, between which the filling is placed.
2. A thick schnitzel has a pocket cut into it and stuffed with ham and cheese.
3. The filling is wrapped in the chopped pieces of meat, forming rolls.

Classic veal recipe

Tender veal flesh with a slight salty flavor 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).

Preparation:

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

If you have time, you can pour lemon juice over the meat in advance and leave 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 suggest adding a sophisticated touch to the dish by browning slices of ham in a frying pan.

Ingredients:

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

Preparation:

1. Cut the chicken into layers. Beat it off. Sprinkle with pepper. Add some salt. Grate. Beat the egg.
2. Fry the ham slices by melting the butter in advance. Place on chops.
3. Grate the cheese. Chop the greens. Mix and sprinkle over ham. Roll the blanks into a roll.
4. Roll in flour. Dip into egg mixture. Roll in breadcrumbs. Fry.

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

Chicken in cream sauce

Cordon bleu rolls turn out to be 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 olive oil;
• spices;
• 130 g flour;
• pepper;
• 12 g paprika;
• salt;
• 240 ml cream.

Preparation:

1. Cut chicken pieces into layers. Beat it off. Sprinkle with pepper. Add some salt.
2. Add ham, then cheese. Collapse. Fasten the finished workpiece with a wooden skewer.
3. Add paprika to flour (3 tablespoons). Add some salt. Dip the rolls. Fry in oil.
4. Pour the remaining flour into the cream. Beat. Pour in the wine. Add chopped greens. Sprinkle with spices. Pour into the frying pan. Close the lid. Simmer for 25 minutes.

To keep the dish crispy, do not add 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 the oven.

Ingredients:

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

Preparation:

1. Beat each layer of chicken. Add salt and sprinkle with pepper.
2. Place the cheese piece and ham. Twist. You will get rolls. Place in flour. Dip into the previously beaten egg. Place in breadcrumbs, which should completely cover the surface.
3. Place in a baking dish. Place the chopped butter into pieces. Pour in the broth.
4. Bake in the oven for 35 minutes. It is recommended to set the temperature to 200 degrees.

Chicken cordon bleu cutlets

We invite you to surprise your guests by preparing surprise cutlets for the holiday. Swiss food with amazing taste is juicy and original.

Ingredients:

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

Preparation:

1. Cut the piece of cheese into slices; you will need the same shape for the ham. Cut the fillet. Make a cut in the center of each piece. There should be a pocket in which to place the prepared slices. Beat the eggs.
2. Place the pieces into the eggs, then transfer to breadcrumbs. Collapse. Repeat the process again.
3. Place in a frying pan with oil and fry until the crust is golden brown. https://www.youtube.com/watch?v=nQozw1kbbXA&t=18s

With zucchini

The surprisingly tender filling goes perfectly 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 slices of zucchini.

Ingredients:

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

Preparation:

1. Cut the sausage and cheese piece. You will need records. Peel the zucchini. Cut into slices. The thickness should not exceed 3 millimeters. Add some salt. Wait until the slices release their juice. Place on a paper towel. Dry. Sprinkle with pepper.
2. Place the cheese and sausage mixture between two zucchini slices. Roll in flour. Dip in egg and then in breadcrumbs.
3. Fry over low heat 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 from pork

The meat melts in your mouth, the delicate cheese filling enchants and leaves no one indifferent. Try and prepare a delicious snack for your family.

Ingredients:

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

Preparation:

1. Beat the eggs. Beat off the meat schnitzels. Using a sharp knife, make a cut inside to form a pocket. Rub each piece with pepper and salt.
2. The plates will require ham and a piece of cheese. Place cheese on ham and wrap. To prevent the cheese from leaking out during cooking, pierce the pieces with a wooden skewer.
3. Place in flour. Then into eggs and crackers. Place in a frying pan with oil. Fry. It is recommended to cook over medium heat with a lid on.

Unusual recipe for minced cordon bleu

A lazy variation of the famous dish. Children especially like this soft dish.

Ingredients:

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

Preparation:

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

With mushrooms

An ideal option for lovers of mushroom dishes.

Ingredients:

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

Preparation:

1. Place mushrooms and onion in a meat grinder. Grind.
2. Chop the greens. Mix with mushroom mixture. Mix. Place in a frying pan. Add oil and ketchup. Fry. Sprinkle with pepper. Add some salt. Mix. Cool and mix with a large spoon of flour.
3. Beat the chicken meat. Add chopped ham and fry. Fold in the edges of the meat. Secure with a toothpick. Dip in flour, then in egg and breadcrumbs. Place in a frying pan. Fry. Cook covered over low flame.

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

Choose only fresh meat pieces that have not been frozen. The meat should be slightly pink and smell nice. There should be no foreign aromas.

302 kcal

Today we will prepare a wonderful dish - chicken cordon bleu with ham and cheese. Author's step-by-step recipe with photographs, 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 awarded 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 one chef from a wealthy Brazilian family was inspired to create these rolls by the blue ribbons in the hair of girls playing in the yard.

Whatever the truth, the classic Cordon Bleu is a breaded schnitzel stuffed with thin slices of ham and cheese. Initially, veal was used for schnitzel, but now they make Cordon bleu with any meat. We'll take a diet chicken breast.

Number of servings: 8.

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

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

Step-by-step instruction

Let's move on to the process of preparing Cordon bleu:

Step 1

First, prepare all the ingredients. Measure out the required amount of flour and breadcrumbs. Wash the fillet and, if necessary, trim off 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 the finished dish will be. But if you beat the fillet too thin, the rolls risk breaking. Maintain balance.




Step 3

Cut the cheese and ham into neat thin slices.




Step 4

Salt each chopped fillet and add your favorite seasonings. Now top with a couple of slices of ham and cheese. Roll into a tight roll. If you think that the rolls will spread out during baking, you can fasten them with toothpicks or tie them with culinary cotton cord.




Step 5

Now let's start breading. Prepare three plates. In one of them, beat an egg, add a pinch of salt and spices 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 egg, and then in breadcrumbs. The bread crumbs should completely cover the entire schnitzel.




Step 6

Place the breaded rolls on a baking sheet lined with parchment paper.




Step 7

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.