Cordon bleu

Ingredients

• 2veal cutlets (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 amountbutter, clarified butter or sunflower oil, for frying
• 1meat mallet
• 1oven dish

Instructions

1. 1

   Prepare the cutlets

   Cut each cutlet horizontally to open it like a book or pocket.

2. 2

   Flatten and season

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

3. 3

   Halve the ham

   Cut the slice of ham into two pieces.

4. 4

   Add the filling

   Put a piece of ham on each flattened cutlet, followed by thin slices of Comté.

5. 5

   Fold and chill

   Fold each cutlet in half and refrigerate for 45 minutes.

6. 6

   Set out flour

   Pour the flour into a shallow dish.

7. 7

   Beat the egg

   Beat the egg in a second shallow dish.

8. 8

   Add breadcrumbs

   Pour the breadcrumbs into a third shallow dish.

9. 9

   Coat in flour

   Coat the first cordon bleu in flour, then shake off any excess.

10. 10

    Dip in egg

    Dip the floured cutlet in the beaten egg.

11. 11

    Coat in crumbs

    Cover it generously with breadcrumbs.

12. 12

    Coat the second

    Repeat the flour, egg and breadcrumb coating with the second cordon bleu.

13. 13

    Preheat the oven

    Heat the oven to 150°C.

14. 14

    Heat the fat

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

15. 15

    Brown the cutlets

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

16. 16

    Finish in oven

    Remove the cordons bleu, place them in an oven dish and bake for 10–15 minutes.

What is cordon bleu?

Cordon bleu is a filled, breaded cutlet associated with Swiss cooking. The name is used for versions made with veal, pork, chicken or turkey, wrapped around ham and cheese.

Here, Comté brings a savoury, nutty flavour, while a short oven finish follows browning in a pan. Chilling the folded cutlets before coating gives the filling time to firm up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 813 calories, 63g protein, 28g carbs, 45g fat.

The cutlets, ham, egg and Comté provide most of the protein; the flour and breadcrumbs supply much of the carbohydrate. Cheese and frying fat contribute a substantial share of the fat. Pair a cutlet with green vegetables or salad to balance the plate.

Choosing the cutlet and filling

Cutlets: Veal is the listed choice, with pork or chicken offered as alternatives. Use pieces that can be opened into pockets and flattened evenly.

Cheese: Comté is sliced thinly so it sits neatly inside the cutlet. Keep the ham and cheese away from the edges to make sealing the folded meat easier.

Folding and chilling

Open each cutlet horizontally without cutting all the way through, then flatten it gently if needed. The aim is an even surface that can fold around the filling.

Chill the folded cutlets for 45 minutes before breading. This pause helps them stay together as you handle them, so take care not to skip it.

A tidy breadcrumb coating

Three dishes: Arrange the flour, beaten egg and breadcrumbs in separate shallow dishes. This makes it easier to coat each cutlet in sequence.

Even layers: Shake away extra flour before dipping in egg, then cover the cutlet generously in breadcrumbs. Press gently so the crumbs adhere, especially along the folded edge.

Browning and oven timing

Pan stage: Heat the chosen fat over a medium heat and wait until it reaches 170°C before adding the cutlets. Fry both sides until golden, handling them gently so the coating remains intact.

Oven stage: Transfer the browned cutlets to an oven dish and bake at 150°C for 10–15 minutes. The recipe uses the oven to finish cooking after the crust has coloured.

Texture and serving

Look for a crisp, golden coating and a hot centre where the Comté has softened. If cheese starts escaping, keep the cutlet level as you transfer it and serve it promptly.

Serve with a green salad or steamed green vegetables to add freshness alongside the rich cheese and crumb coating. Potatoes also make a fitting, more substantial accompaniment.

Recipe notes & tips

• Flatten the cutlets gently so they are even without tearing.
• Slice the Comté thinly to keep the filling compact.
• Keep the three coating dishes in order to avoid mixing flour and breadcrumbs.
• Let excess egg drip off before coating the cutlet in crumbs.
• Use a thermometer to check when the frying fat reaches 170°C.
• Turn the cutlets carefully to protect the breadcrumb crust.

Variations

• Try chicken: Use chicken cutlets in place of veal, as the recipe allows.
• Use pork: Choose pork cutlets for an alternative to veal.
• Change the cheese: Use another cheese that slices thinly and melts well.
• Add herbs: Mix a little dried herb into the breadcrumbs for a different savoury note.
• Serve with salad: Add a crisp green salad alongside the cutlets.

Common mistakes to avoid

• Cutting all the way through: Leave one side joined so the cutlet opens like a pocket.
• Overfilling: Keep the ham and cheese away from the edges so the cutlet can fold shut.
• Skipping the chill: Refrigerate the folded cutlets for 45 minutes to help them hold together.
• Leaving excess flour: Shake off the extra before dipping in egg, so the coating stays even.
• Adding them to cool fat: Wait until the fat reaches 170°C before frying.
• Crowding the pan: Fry the cutlets without crowding so they can brown on both sides.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the coating may soften slightly after storage.

Frequently asked questions