4 Shop Around
One tip when you make cordon bleu, and in fact when you make any type of meat-based dish, is to shop around.
The quality of the meat you use here is very important. After all, you are pounding the meat thin and therefore effectively ‘condensing’ it. Any problems the meat had will be compounded and it might taste pretty tough if you haven’t found the best kind.
By shopping around and being willing to pay just that little bit more for quality if necessary, you can find yourself some chicken or pork that will be tender and that will not be full of gristle. The result is that you’re going to be able to make a nicer meal. Get this wrong and no matter how well you prepare the cordon bleu, it’s not going to taste as it should or be enjoyable to eat!