The cordon bleu recipe includes the simplest and most affordable ingredients. Depending on the method of preparation of a given dish, completely different components may enter it. It is also worth noting that not everyone knows what is meant by a dish called “cordon blue”. As you know, such a culinary creation is a schnitzel of beaten veal, beef, pork or chicken breasts, which begin with ham and cheese of any kind, and then are wrapped in an envelope or roll. At the same time, the dairy product must necessarily melt during frying.
The fact that the Cordon Bleu recipe may include not just a broken off piece of meat, but also minced meat from it, cannot be ignored. In this case, the dish has a similar name, but only with the prefix "cutlets". It is the two presented methods of preparing this delicious and original dinner that we will consider today.
Step by step recipe cordon bleu with chicken breasts
Unlike veal, beef or pork, poultry meat has a softer and more delicate taste, and also does not require long-term heat treatment. In this regard, we decided to cook such a dinner with chicken breasts. For this we need:
- chilled chicken fillet - 800 g;
- aromatic ham - 90 g;
- soft or hard cheese (at personal discretion) - 90 g;
- soy sauce - 80 ml (for marinade);
- fresh fatty milk - 160 ml (for marinade);
- allspice, sea salt, spices - add to taste and desire;
- small breadcrumbs - ½ cup;
- standard size chicken egg - 1 pc.;
- Refined sunflower oil - ½ cup (for frying products).
Meat preparation
Before you make a cordon bleu from chicken, you should prepare chicken chops in advance. To do this, wash the meat piece, gently separate the flesh from the bones and skin, and then unfold, cover with a film and carefully beat off with a culinary hammer so that the tender fillet does not tear to pieces. Next, chicken chops must be flavored with soy sauce and aged in it for about a quarter of an hour. After this, the meat should be dipped with paper towels, placed in a deep bowl and pour fresh fat milk. After half an hour, chops must be removed from the dishes and immediately flavored with aromatic spices.
Processing the remaining components
In addition to chicken, the Cordon Bleu recipe also includes special ingredients for the filling. Thus, you need to take aromatic ham and cut it into thin slices. It should also be done with soft or hard cheese. In addition, it is necessary to pour breadcrumbs and a beaten chicken egg into separate deep vessels.
The process of forming and frying in a pan
Cordon bleu from chicken is formed quite quickly and easily. To do this, pre-soaked chops should be laid out on a cutting board, and then placed in the middle of slices of aromatic ham and cheese. Next, thin and tender fillets must be wrapped so that the melted milk product cannot leak out. After this, the semi-finished product needs to be soaked in a beaten chicken egg, and then roll well in breadcrumbs.
Formed products are recommended to be fried in a deep pan using sunflower oil. At the same time, dishes with fat should be well warmed up. It is advisable to cook a semi-finished product on each side for at least 10 minutes. During this time, the fillet should be well cooked. Serving such a dish to the table is possible with a salad of raw vegetables, and with any hearty side dish.
Cordon bleu cutlets: a step by step recipe
Such a dish is prepared much easier, but it turns out no less tasty, satisfying and aromatic.
So, to create an original and quick lunch you will need to purchase:
- low-fat pork - 210 g;
- boneless veal - 210 g;
- white onions - 2 large heads;
- salt, pepper and other spices - add to taste;
- fresh milk - 2 cups (for soaking meat);
- large chicken eggs - 2 pcs.;
- hard cheese - 80 g;
- aromatic ham - 80 g;
- fresh greens - a large bunch;
- breadcrumbs - 100 g;
- Refined sunflower oil - for frying semi-finished products.
Minced meat
Cordon bleu cutlets can be prepared from different varieties of meat product. We decided to purchase lean veal and pork. They must be washed, stripped of films and veins, chopped coarsely, and then soaked in milk for half an hour. After this, the meat should be chopped in a meat grinder along with onion heads, seasoned with aromatic spices and spices, as well as add a chicken egg and mix thoroughly until a homogeneous consistency.
Preparing the filling
Before cooking cordon bleu, you should also process aromatic ham and hard cheese. At the same time, it is advisable to cut the meat ingredient into thin strips, and grate the dairy product. Next, both components must be mixed and add chopped fresh herbs to them.
Formation and heat treatment
To form such products, you should take a dense and clean gauze, moisten it well with water, lay it on a table, and then put 3 large spoons of minced meat on the surface and knead it so that in the end you get a 1 cm thick cake. In its middle it is necessary to place a little filling and, raising the edges of the gauze, form a kind of cutlet. Then it should be dipped in a beaten chicken egg and roll in breadcrumbs (it is also possible in wheat flour).
After the actions done, the semi-finished products need to be put in a pan with oil and fry over medium heat until a delicious crust appears (about 9-11 minutes on each side). As a result, you should get beautiful and even cutlets with tasty and aromatic filling.
How to present cordon bleu from minced meat to the table?
Serving such an unusual dish for dinner is recommended in hot condition along with a side dish, for which you can use mashed potatoes, boiled rice, stewed vegetables, beans, pasta, spaghetti, fresh salad, etc. In addition, it should be presented to cutlets with cheese filling hot ketchup, sour cream or some other sauce. Enjoy your meal!