ReceptnaptárCordon bleu (breaded escalope stuffed with cheese and ham)
Cordon bleu is of Swiss origin, but in Germany too it is among the most popular breaded meat dishes. Ham and melted cheese hide under the crisp breading. It is a Sunday dish loved by children and adults alike.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
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- Pound the meat thin and season with salt and pepper.
- Place a slice of ham and a slice of cheese on half of each escalope, fold over and close the edges with toothpicks.
- Dip the meat in flour, beaten egg, then breadcrumbs, pressing lightly.
- Heat 1 cm of oil in a pan over medium heat.
- Fry the escalopes for 4-5 minutes per side until golden and the cheese inside has melted.
- Drain on kitchen paper and remove the toothpicks.
- Serve with lemon wedges, parsley and potato salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Seal the edges well so the cheese does not leak out during frying.
- Press the breading lightly so it sticks well.
- Do not fry too fiercely, or the outside burns before the cheese inside melts.
Frequently asked questions
Can it be baked?
Yes, at 200°C in 20-25 minutes, turned once; it is less greasy, but also less crisp.
Which cheese is best?
A well-melting, hard cheese such as Emmental, Gruyère or Gouda.
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