Cordon bleu or schnitzel cordon bleu as it is also known, is essentially a dish that consists of meat wrapped around cheese, then bread, and then pan fried pork or veal. This is pounded extremely thin, and the whole effect is of a deliciously gooey, rich, and savory mixture.
This is a relatively simple and easy recipe to make, and it’s one that you can enjoy anywhere, any time. At the same time, cordon bleu is something that is perfect for a variety of occasions and that will go with a range of different sides. It’s quite healthy as well!
So, with all that in mind, in this post we are going to take a look at 14 different tips for your cordon bleu. Here is how you take a classic European dish and you make it all the more delicious and interesting.
Of course, you also need to add a little bit of your own experimentation though, and this is what will really result in something interesting, unique, and to your own liking. Ready? Let’s go.
1 The Basic Recipe
It only makes sense that we start from the start: with a basic cordon bleu recipe from which you can build off and where all of these different tips are going to apply.
To make the basic recipe, you wills tart out with a recipe list of 4 veal or pork (or as many as you need – adjust ingredients accordingly), ¼ tsp salt, 1/8 tsp ground black pepper, 6 slices of gruyere, 4 slices cooked ham, 60g dried breadcrumbs.
Now you’re going to preheat the oven to 180C, then oil a baking dish. Next, pound your meat until it has a thickness of around 6mm. Next, sprinkle the salt and pepper onto each piece of meat, then wrap in the ham and then the cheese – so the cheese is on the outside. Roll the whole thing into a tube now, sot that the cheese is in the middle. You can also try just folding the whole thing in half to achieve a similar effect.
Next you are going to sprinkle evenly with breadcrumbs and bake everything for around 30-35 minutes until there is no pinkness left – try cutting into it to be sure.