Cordon bleu
Instructions
Root vegetables
Cordon bleu
Pointed cabbage salad
FAQ: Questions about cordon bleu
Whether you are a seasoned chef or new to this classic dish, our questions and answers below will guide you through everything you need to know about our cordon bleu recipe.
Cordon bleu is a classic dish typically made with veal or chicken, filled with cheese, then coated in breadcrumbs and cooked until golden. The phrase “cordon bleu” comes from French, meaning “blue ribbon,” which is a symbol of excellence in various fields, including the culinary arts. It reflects the high quality and skill involved in preparing the dish, showcasing advanced techniques and flavours.
Yes, you can make cordon bleu ahead but without cooking it. Follow the recipe as usual, but after breading the rolled-up veal, wrap the rolls with cling film. Store these prepared rolls in the fridge for up to 24 hours. If you are not ready to cook them within 24 hours, freeze them instead. To freeze, place the wrapped rolls in a freezer-safe container or bag. Before frying, thaw them completely in the fridge overnight. This will ensure they cook evenly and maintain their texture and flavour. Cook the thawed rolls as per the recipe.
To prevent cheese from leaking out while cooking, start by ensuring the veal pockets are deep enough without too many openings. Wrap the ham tightly around the veal fillets to secure the cheese. Then, for the coating, make sure you dredge the fillets thoroughly in the breading ingredients to ensure an even, thick coating. If you have the time, refrigerate the coated fillets for 15–30 minutes to firm up the cheese and coating. After cooking as per the recipe, let the rolls rest for 2 minutes to allow the cheese to settle before cutting.
Ingredients
Root vegetables
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Baked potatoes (about 500 g)
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3 |
|---|---|
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Carrots, cut into smaller pieces
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3 |
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Beetroots, cut into wedges
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4 |
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Freshly grated lime zest (unsprayed)
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1 tsp |
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Freshly squeezed lime juice
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1 tbsp |
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Raw liquorices, crushed
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1 tsp |
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Coarse salt
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1 tsp |
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Flat-leaved parsley, coarsely chopped
|
50 ml |
Cordon bleu
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Veal fillets with bones slices (about 400 g)
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4 |
|---|---|
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Grated Tex-Mex cheese
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50 g |
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Serrano ham
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8 slices |
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Wheat flour (about 100 ml)
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50 g |
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Eggs
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2 |
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Breadcrumbs
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150 ml |
| 40 g |
Pointed cabbage salad
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Cabbages, finely chopped
|
300 g |
|---|---|
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Carrots, coarsely grated
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2 |
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Apple, finely diced
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1 |
To serve
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Sour cream
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¼ l |
|---|
Other recipes
Tips: Improve your cordon bleu
Keep reading below so you can make this beloved dish for a dining experience that will surely impress your guests.
Monitor the cooking time and let the veal fillets rest
Keep a close eye on the cooking time. Overcooking can make the veal tough, so aim for a golden-brown crust and a properly cooked interior. After frying and baking, let the cordon bleu rest for a couple of minutes. This allows the juices to be redistributed evenly, making every slice flavourful and moist. It also thickens the cheese slightly, so it stays inside the meat when you cut it. Serve immediately after resting to enjoy the dish at its best.
Storing and freezing
If you have leftovers or are making the cordon bleu ahead, store them correctly so they keep well. Leftover cordon bleu will last in the fridge for up to 3–4 days. Allow the leftovers to cool to room temperature, then place them in an airtight container or wrapped tightly with aluminium foil or cling film. To freeze, wrap leftovers or pre-made portions in cling film and then aluminium foil to protect them from freezer burn and keep them fresh. When you are ready to enjoy them, thaw them in the fridge overnight. This slow defrosting keeps the meat and cheese in good condition.
Reheat the rolls in the oven to make them crispy again and melt the cheese properly. Set the oven to moderate heat and cover the rolls with foil to keep them from drying out. Avoid the microwave for reheating because it can make the breadcrumb coating soggy and heat the filling unevenly.
Try our delicious recipe for cordon bleu
Cordon bleu is a classic dish that perfectly combines tender veal, melty cheese, and rich Serrano ham. The combination of flavours and textures makes each mouthful rich and flavourful, offering a truly indulgent dinner option. Combined with baked root vegetables with liquorice and lime, as well as a fresh pointed cabbage salad, our veal cordon bleu is a dish that never fails to impress.
Tender meat with a cheesy centre
The veal fillet is mild and delicate with an exceptionally tender texture, blending harmoniously with the rich, creamy, and gooey melted cheese. The Serrano ham wrapped around adds a touch of saltiness and depth that goes well with the cheese and veal. This combination of tender meat and smooth, gooey cheese creates a luxurious, creamy mouthfeel that contrasts wonderfully with the crisp outer coating.
Crispy shell with breadcrumbs
The breadcrumbs form a crisp shell that keeps the cheese in place and soaks up the flavours. Browning to perfection, the veal fillet wrapped in serrano ham gets the classic cordon bleu look. The breadcrumb coating offers a deliciously savoury and slightly nutty flavour along with a rich, buttery taste, thanks to frying it in golden butter.
Enjoy with liquorice-baked root vegetables
The veal is extra delicious with the right sides. These liquorice-baked root vegetables combine the subtle sweetness of root vegetables with the unexpected complexity of raw liquorice. The potatoes bake into tender, slightly crispy delights with a creamy interior. Lime provides a fresh, citrusy tang that complements the crushed raw liquorice’s aromatic sweetness. When baked, the carrots and beetroots become nicely sweet and develop a deeper, more pronounced flavour, offering a welcome sweetness to the earthy potatoes and anis-like liquorice. A sprinkle of parsley adds a burst of fresh, herbaceous flavour and a vibrant green colour.
Fresh cabbage salad as a side
A pointed cabbage salad offers a delightful combination of crispness and subtle sweetness, making it a refreshing side dish. The finely chopped cabbage provides a crunchy texture, while the coarsely grated carrots add some natural sweetness. The finely diced apple introduces a juicy, tart flavour that balances the overall taste of the salad. This salad brings a fresh, vibrant element to the meal, providing a pleasant contrast to the cordon bleu.
Serve the veal with a sauce, too. Consider a Dijon mustard cream sauce, a tangy and slightly spicy sauce that pairs well with cordon bleu’s flavours. Another classic sauce for this dish is a creamy mushroom sauce that adds depth and earthiness to the dish, and a lemon butter sauce, a light, tangy sauce that complements the richness of the veal cordon bleu.
For a dinner party or a nice menu for a Friday night with the family, start with a light and elegant appetiser like our beef carpaccio or vitello tonnato, followed by the veal cordon bleu. If you enjoy exploring diverse flavours, pair your meal with side dishes like patatas bravas for a Spanish twist to your dinner or an Italian classic like crispy arancini to impress your guests with a well-rounded menu.
Make it your own
You can use other meats for cordon bleu than veal. Chicken or pork make great alternatives. Remember, you need to adjust cooking times depending on the meat you choose. Chicken cordon bleu with chicken breast is a classic version of this dish, and it is delicious to try if you love this recipe. With pork, use pork loin or pork tenderloin.
A simple step to experiment with is the breadcrumbs. You can incorporate spices like paprika, garlic powder, or cayenne pepper into the mix for an extra kick. You can also coat it with finely crushed nuts or seeds. Almonds, pistachios, or sesame seeds bring a delicious flavour and a satisfying crunch. This is a great choice when you are out of breadcrumbs or want to try something new. For an even coating, make sure to crush the nuts or seeds well before you apply them to the veal fillets.
Fill the veal with more than serrano ham and cheese. Add a layer of sautéed spinach, sun-dried tomatoes, or roasted red peppers for extra flavour and texture, or spread a thin layer of herbed cream cheese inside the fillets before adding the ham and grated cheese.