Cordon bleu

Ingredients

• 2veal escalopes (or pork or chicken)
• 1 large slicecured ham
• 150 gComté cheese
• 1 largeegg
• 4 tablespoonsplain flour
• 6 tablespoonsbreadcrumbs
• to tastesalt
• to tasteblack pepper
• a generous amount, for cookingbutter, clarified butter or sunflower oil

Instructions

1. 1

   Butterfly the veal

   Cut each escalope open like a book, without cutting all the way through.

2. 2

   Flatten and season

   Depending on their size, gently flatten the escalopes with a meat mallet. Season lightly with salt and pepper.

3. 3

   Prepare the ham

   Cut the slice of ham in half.

4. 4

   Add the filling

   Lay a piece of ham on each flattened escalope, then add thin slices of Comté.

5. 5

   Fold and chill

   Fold each escalope in half and refrigerate for 45 minutes.

6. 6

   Set out flour

   Put the flour in a shallow dish.

7. 7

   Beat the egg

   Beat the egg in a second shallow dish.

8. 8

   Set out breadcrumbs

   Put the breadcrumbs in a third shallow dish.

9. 9

   Coat with flour

   Roll the first cordon bleu in the flour, then tap off the excess.

10. 10

    Dip in egg

    Dip it in the beaten egg.

11. 11

    Coat with crumbs

    Roll it generously in the breadcrumbs.

12. 12

    Coat the second

    Repeat the same steps with the second cordon bleu.

13. 13

    Preheat the oven

    Preheat the oven to 150°C.

14. 14

    Heat the fat

    Heat a generous amount of butter, clarified butter or sunflower oil in a frying pan over a medium heat.

15. 15

    Fry until golden

    When the fat reaches 170°C, add the cordons bleus and fry on both sides until golden.

16. 16

    Finish in oven

    Remove the cordons bleus from the pan, place them in a gratin dish and bake for 10 to 15 minutes.

What is cordon bleu?

Cordon bleu is a stuffed, breaded cutlet associated with Swiss cooking. The meat is folded around ham and cheese, coated in crumbs and cooked until crisp outside and melted within.

This version uses veal and Comté. Chilling the folded cutlets before breading helps them hold their shape, while frying followed by a short oven finish cooks them through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 62g protein, 36g carbs, 48g fat.

The veal, ham, egg and Comté contribute most of the protein, while the flour and breadcrumbs provide most of the carbohydrates. Cheese and the frying fat account for much of the fat. Pair a cordon bleu with plenty of vegetables and a modest portion of potatoes for a more balanced plate.

Choosing the filling

Veal: Choose escalopes that are large enough to fold around the filling. Pork or chicken can be used instead, as noted in the ingredient list.

Comté: Slice the cheese thinly so it fits inside the cutlet and melts during cooking. Keep the filling tucked away from the edges to help limit leaks.

Fold and chill carefully

Butterfly: Cut the meat horizontally to open it like a book, keeping the two sides joined. Flatten it gently only as much as needed to make an even parcel.

Chill: Refrigerate the folded cutlets for 45 minutes before breading. This firms them up and makes them easier to handle.

Build an even coating

Flour: Shake off the excess so the egg has a light, even layer to cling to.

Egg and crumbs: Coat the cutlet fully with beaten egg, then press it into the breadcrumbs. Cover the folded edges too, where the filling could otherwise escape.

Fry, then finish baking

Frying: Heat the cooking fat to 170°C and brown the cutlets on both sides. Keep the heat at medium so the coating colours without scorching.

Oven: Transfer them to a gratin dish and bake at 150°C for 10 to 15 minutes. The recipe gives this timing but no internal temperature, so check that the meat is cooked through before serving.

What to serve with it

A green salad or steamed green beans add freshness alongside the rich cheese and crisp coating. Boiled or roasted potatoes also make a simple, filling accompaniment.

Serve soon after the oven stage, while the crust is at its crispest and the cheese centre is still soft.

Recipe notes & tips

• Flatten the escalopes gently so they remain intact and are easier to fold.
• Keep the Comté slices thin and centred on the ham.
• Use three separate shallow dishes to make breading less messy.
• Tap off excess flour before dipping the cutlets in egg.
• Let excess egg drip away before coating the cutlets in breadcrumbs.
• Use a thermometer to check that the frying fat reaches 170°C.

Variations

• Use chicken: Swap the veal for chicken escalopes, as suggested in the ingredient list.
• Use pork: Choose pork escalopes in place of veal for a different meat option.
• Change the cheese: Try another firm melting cheese in place of Comté.
• Add herbs: Mix finely chopped parsley into the breadcrumbs for a fresh note.
• Serve with salad: Add a crisp green salad to contrast with the rich filling.

Common mistakes to avoid

• Cutting all the way through: Leave the two sides joined when butterflying the escalopes.
• Over-flattening the meat: Use gentle taps so the cutlet does not tear.
• Filling too close to the edge: Keep the ham and cheese centred to reduce leaks.
• Skipping the chill: Refrigerate the folded cutlets for the stated 45 minutes before breading.
• Leaving excess flour on: Tap the cutlet to remove it so the coating stays even.
• Frying too hot: Bring the fat to 170°C and cook over medium heat to avoid scorching the crust.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the coating may soften if reheated in a microwave.

Frequently asked questions