Cordon bleu classic with ham and cheese

Juicy veal with ham and cheese under a crispy crust. To date, the word "cordon bleu" implies chicken fillet rolls with cheese and ham inside. However, the classic version of this dish was prepared from tender veal. It is this initial version that we will prepare today.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Veal

600

Ham

100

Hard cheese

Ground black pepper

to taste

Salt

to taste

Breading:

Breadcrumbs

100

Eggs

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 17 g

Fats 38 % 15 g

Carbohydrates 18 % 7 g

229 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to make cordon bleu classic with ham and cheese? We will need: 600 g of veal or beef pulp; 100 g of ham; 80 g of cheese; ground black pepper and salt to taste.
Step 2:
Cut beef into plates no more than 1 cm thick .
Step 3:
Put a plastic wrap or cellophane bag on the meat and beat it off with a hammer so that the slice becomes thin. Beat off only on one side, so as not to damage the integrity of the meat piece. After all, then the melted cheese will flow through it.
Step 4:
Season the meat with salt and pepper.
Step 5:
Also cut the ham into thin slices.
Step 6:
Cut the cheese into thin slices.
Step 7:
Put 1-2 slices of ham on a slice of beef. Spread 1-2 slices of cheese on top.
Step 8:
Roll the meat into a tight roll, turning up the side edges so that the cheese does not leak out.
Step 9:
For breading we will need: 100 g breadcrumbs; 1 egg; 4 tbsp milk.
Step 10:
Combine the egg with the milk and whisk until smooth. Pour the breadcrumbs onto a flat plate.
Step 11:
Dip the rolls in the beaten egg.
Step 12:
Then roll thoroughly in breadcrumbs.
Step 13:
Heat vegetable oil in a frying pan and fry cordon bleu on all sides until golden brown.
Step 14:
Serve cordon bleu hot. Bon appetit!

The dish, after which the world's most prestigious culinary school is named (located in France, the trendsetter of gastronomic fashion), has many fans around the world. In direct literal translation, "cordon blue" translates as "blue ribbon", which has little to do with the ingredients that make up the dish.
Moreover, the very history of the origin of such a name has been lost and several versions are put forward at once: from the award of the Order of St. Louis on a blue ribbon for it, to the assumption that schnitzel was previously tied with a blue ribbon when served on the table.
And nevertheless, it is under this name that a simple veal roll stuffed with cheese and ham, conquered the whole world. It is noteworthy that initially cordon bleu was made from veal or beef schnitzel, which was beaten off as thinly as possible. However, now beef is often replaced with chicken: this way it turns out to be more budget-friendly.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is delicious, high-quality, without milk fat substitutes and melts well.