How to cook Cordon Blue at home. Step -by -step recipes of roulettics Cordon Blue with photo

Cordon Blue is a classic high kitchen dish, which cannot be attributed to everyday food. Although it is present in the menu of almost every restaurant in many countries, in a home environment this is always a festive dish. Not everyone can cook Cordon Blue. But if you like to cook, you can create a culinary masterpiece in your kitchen.

Cordon Blue - what kind of high kitchen dish is this

• First of all, Cordon Blue is a way of cooking meat, which is served with one large piece. Based on this, the meat can be any. The only thing that remains unchanged is the filling.
• To some Cordon Blue resembles a simple pat in panic. But the whole secret is hidden inside under a golden crust. Already at the first tangling with a knife, the cream cheese will begin to flow smoothly, and the juicy filling affects with its taste.
• The dish consists of an external meat membrane, the filling is prepared from ham with cheese. Most often, the cordon is served in creamy sauce, but modern housewives prefer to use tomato sauce and blanched vegetables.
• Traditionally, Cordon Blue is considered a classic dish of French cuisine and translates as a “blue tape”. Of course, the dish has nothing in common with the ribbon and blue. This is due to the fact that Louis XV gave the blue tape to the cook, which prepared the most delicious dish at the festival. Or there is another version - Cordon Blue received a tape as a reward for victory in a culinary competition.
• Despite the rich history and attitude to the high kitchen, the dish is simple and every housewife can master the technique of its preparation.

Cordon Blue - from which the secrets of the recipe are preparing

• The classical execution of the recipe provides for the use of veal. For the main layer, the blossom is most often taken into the cordon. As a filling, ham and solid varieties are added. A feature of Schitzel is a golden crust, which is achieved by frying. It is with the veal that the dish turns out juicy.
• To make the dish more tender, some cooks use chicken or turkey. But in this case, you should carefully consider the cooking process so as not to dry the meat.
• The main condition for using meat is that it must be fresh, without cartilary and veins. It is also allowed to prepare a pork dish.
• The filling is wrapped in meat in several ways. If you have a small piece of meat, then a pocket is made on it. Then it is filled with filling and closed. A large piece of meat is cut with layers, beat off. The filling is located between two layers of meat or simply wrapped in the form of a roll. Each mistress herself chooses for herself a way to cook Cordon Blue.
• To get the original taste of the dish, it is necessary to use the Swiss solid cheese of the Embassal Embassy with a spicy-sour taste or Gruyer with walnut ugly ugly. Such cheeses will shade the taste of meat. You can replace the cheese with any other, but necessarily solid varieties.
• The ham should be raw -button, without large pieces of meat. The smoked product reveals the taste of meat, especially if you use chicken or turkey.
• Preliminary pickling of meat is allowed, but only without adding bright spices to the marinade. You can use soy sauce, olive oil and lemon.
• For golden crust, triple panel is used. At the same time, crackers should be small grinding and well -dried, and the flour is carefully sifted. The egg will additionally fasten meat with meat.
• Since spices are not used in the filling, they must be added to breading. At the same time, it whips thoroughly so that the seasonings are evenly distributed along the mixture.
• You will succeed in a crispy crust if you add a solid cheese grated to a fine grater to the panic. In order for the breading to evenly cover the meat, put the finished shnitzels in the freezer for 10-15 minutes and only then proceed to fry them.
• Before frying the cordon, heated the pan well and warm the vegetable oil thoroughly. During frying, try to turn the cutlet as little as possible. For uniform cooking, the pan must be covered with a lid while frying the dish. Or bring it to readiness in the oven.

How to cook a classic cordon from veal

Before proceeding with the variations of the Cordon Blue dish, you need to learn how to prepare a traditional recipe for tenderlasses. Since such meat needs additional heat treatment, it must be frying or extinguished in the oven for a long time.

Ingredients and tools for the recipe:

• 1 kg. calf clipping;
• 4 slices of solid cheese;
• 4 pieces of ham;
• 3 chicken eggs;
• 150 g. Paning crackers;
• salt, pepper and other spices;
• vegetable oil for frying;
• toothpicks for fastening meat;
• food film and culinary hammer.

Cooking recipe:

• For the recipe, Kordon Blue Blue is best taken only fresh. Frozen meat will not be able to beat off and wrap it with a roll. Pin the cutout with paper towels, cut the veins and excess fat. Cut the meat into thin slices.
• Cover the cutting board with cling film. Put a piece of meat from above and close with another layer of film. At the same time, try to stretch the film a lot to avoid folds on it.

• Culinary hammer, slightly beat off the meat. So you reduce the thickness of the steak and increase the size of the first layer for the shnitzel. But work carefully so as not to break the meat.

• Remove the top layer of the film. The taste of broken meat is better, as its juice appeared. Thus, the meat in the dish will turn out juicy.
• Season the meat on both sides. You can use only salt with black ground pepper for this. Hand the spices in the meat and leave it for 10-15 minutes to marry.

• Cut the ham with slices. Their thickness should be no more than 0.5 cm. The thick ham will not be able to evenly wrap and break. Cut too large pieces in size of the steak.

• Place the ham on top of a piece of meat. If you did not have the product in length, then cut another slice. Your meat should be completely covered with ham.

• Cut hard cheese into thin slices and lay out the ham on top. Since the cheese will melt, you can put several strips on meat, but only over its entire surface.

• The filling is ready, now you need to wrap the meat. Start doing this from one of the narrow edges of the steak.

• Try to wrap the steak as tightly as possible. Since the foods are fried during cooking and if you wrap it freely, the cavity will turn out in the dish.

• So that Cordon Blue with ham and cheese does not turn around during cooking, fix the edges with skewers. Try to pierce them deeper as possible. So they will not fall out during frying.

• The finished shnitzel must be formed. To do this, cut the edges with a sharp knife, so you will not tear meat. Do not worry that the cheese will flow out during frying, due to the breading this will not happen.

• Rinse the eggs in running water with a detergent and break into a separate container. Add spices to them. Adjust the amount of salt, as you additionally salted meat.

• Beat eggs with a fork. At this stage, you do not need to use a mixer, as it will make a lush mass.

• Prepare the breadcrumbs of crackers. They must be well dried. If you want to get a uniform breading from the dish, then grind the crackers as smaller as possible. You can also use large baby, but then it will create gaps on meat.
• Dip meat rolls into the egg. Try to cover them with the entire surface of the meat. To do this, completely immerse the shnitzel into the egg and turn it over with your hands to the other side.

• Put the Cordon Blue on the crackers right away. Scroll the meat with your hands. Make sure that you get a uniform layer of breading.

• Prepare all steaks in this way and put them in the freezer for 10 minutes. So the breading will not lag behind the meat during frying.

• Then proceed to frying. It is best to use a pan with anti -stick coating, but you can also take cast -iron dishes. Warm up the pan well, pour any vegetable oil and let it warm up. This action will not allow the oily film on Schitzel.

• Carefully transfer Blue Cordon into a pan. If the surface of the dishes allows, then fry several pieces at once. So you will make the same fried cutlets.

• During frying, try to turn the meat as little as possible. But at the same time, make sure that they do not burn.

• Do not forget to fry the side parts of the roll well, as the meat is wrapped in several layers.

• It is necessary to finish the preparation of Cordon Blue in the oven. Heat it to 180 degrees. Put the fried cutlets to a baking sheet and cook for about 15 minutes.

• Remove the shnitzeli from the oven, cool slightly and do not forget to get the toothpicks from the meat.

• Before serving the dish on the table, cut the rolls with slices. You need to use a cordon in warm form.

How to cook a cordon from chicken with creamy sauce

To give a delicate taste to the dish, experienced cooks use chicken meat. But at the same time, it is more tender than veal or pork. Therefore, it is necessary to work with him carefully and carefully monitor the baking temperature so that the meat remains juicy.

Cordon Blue products:

• 6 pcs. chicken breasts without bones;
• 12 slices of ham;
• 300 g. Hard cheese;
• 1 tbsp. wheat flour;
• 3 eggs;
• 2 tbsp. breadcrumbs;
• 6 tbsp. l. vegetable oil.

Ingredients for sauce:

• 1 patch. butter;
• 2 garlic slices;
• 3 pcs. a whole clove;
• 1 tbsp. fat cream;
• 1 tbsp. solid cheese Parmesan;
• 3 tbsp. l. The cheese is a masquearpone.

Cooking recipe:

• First you need to prepare the Cordon Blue. Chicken breast must be dried from excess moisture and cut into 2 parts along the piece. Beat every half with a hammer. In order not to damage the meat, cover it with cling film or bag.

• Since chicken breast has a different size, try to make a piece of the same thickness. To do this, begin to beat with a hammer from the largest areas, gradually moving to the edge of the meat.

• Break the eggs into the bowl, beat with a fork. Pull the piece into it and sprinkle with spices on both sides. The egg will make the meat softer and additionally connect the layers of the filling with each other.

• Cut the cheese into thin slices and put on chicken. Place it in the center of the piece so that it melts evenly inside the shnitzel.

• On top of the cheese, lay the ham, which must be cut as thin as possible. She must completely close a piece of meat.

• Gently turn the chicken into a tube. Wrap the filling very tightly to make the layers inside the cutlet. If you want, fix the meat with toothpicks. Freeze chicken rolls.

• For panning, suture flour, grind the crackers. Lay out each ingredient into separate containers. After half an hour, take the meat from the freezer, dip it first in flour, then into the egg and only then in crackers. Put the schnitzeli in the freezer for 10 minutes again.

• To make a crispy crust of golden color, it is necessary to make three layers of breading. To do this, repeat the procedure for applying flour, egg mixture with crackers and freezing.

• While the meat is cooling, heat the oven to 200 degrees. This recipe for cooking Cordon Blue involves the use of the oven. Pre -fry the meat in a pan does not need to.
• Put the finished rolls on the parchment for baking, lubricate with melted butter on top. So the crust on the screws will turn out to be rosy.

• Put the cordon of Blue in the oven for 30-40 minutes, depending on the thickness of the rolls. But at the same time control the internal temperature of the cooking using a thermometer. It should not exceed 75 degrees.

• Meanwhile, prepare the sauce. Melt the butter in a water bath or in the microwave. It should have a transparent color.

• Pour it into a stewpan add cloves and chopped garlic slices. Put the container on a slow fire and boil the garlic until golden color. Then strain the oil to remove spices.

• Add mascarpone to hot oil and stir it thoroughly until a homogeneous consistency.

• Reduce the fire to a minimum mark, pour in the oil cream at room temperature. If you add cold cream, they will quickly curl up. This will not only spoil the taste of the sauce, but also change its color.

• Constantly stirring the mixture, warm up the cream, but do not allow them to boil. Grate the cheese and in small portions enter the oil-cereal mixture. Stir the sauce to thicken.

• Cream sauce, like Cordon Blue, must be served to the table in warm form. Pour on the plate first 3 tbsp. l. sauce, then lay out the schnitzel. You can also use Beshamel sauce to the dish.

How to cook chicken cordon with a blond way

Modern housewives like to use recipes that do not require effort and they need to make little time. Cordon of chicken with cheese and ham can be made in a simpler way - in the form of baking.

Ingredients for the filling:

• 1 whole chicken;
• 250 g. Honey hammer;
• 250 g. Firm cheese.

Paning products:

• 1.5 cups of breadcrumbs;
• 4 tbsp. l. butter;
• 0.5 tsp. turmeric or any other seasoning;
• 1.5 tsp. chopped parsley.

Ingredients for sauce:

• 4 tbsp. l. butter;
• 4 tbsp. l. flour;
• 3 tbsp. milk;
• 2 tbsp. l. lemon juice;
• 1 tbsp. l. Dijon mustard;
• ¾ h. l. stone salt;
• ½ tsp. dry finished paprika;
• ¼ tsp. crushed white pepper.

Cooking recipe:

• Boil the chicken, remove the bones and skin. Cut the meat in small pieces. You can use in the recipe the chicken fillet in raw form, but only then increase the cooking time.
• Cut the ham into large parts. You can not adhere to the same size for pieces, since it is already finished and she does not need time to cook.

• Lubricate the baking dish with butter. Do not use parchment for cooking. Since Cordon Blue will look like a casserole, it will be inconvenient for you to get a dish with the sauce.

• Put pieces of chicken in an even layer on the bottom of the form.

• Lay the chopped ham on top. Try to evenly distribute the product in shape so that the layers turn out to be the same size.

• Cut hard cheese into thin slices cover their ham. It must be laid out in such a way as to close all layers of the casserole as much as possible.

• Prepare a Behamel -based sauce. Put the butter in the stewpan and melt it over low heat. See the flour and enter 1 tbsp to the clock. l., constantly stirring the mixture. Boil the flour until a golden shade is obtained. Follow this process so that the mixture does not burn.

• Then pour cold milk with a thin stream, and continue to interfere with the sauce. When it starts to thicken, add the juice of half the lemon. Mix the mixture again. At this stage, add spices: mustard, white pepper, salt and wig. Stir the sauce until a homogeneous consistency is obtained, then bring it to a boil and remove it from the stove.

• When the sauce cools down a little, completely pour it into the shape of the ham, cheese and chicken. Put the shape on a flat surface so that the liquid is evenly distributed along the bottom.

• Paning must be prepared in a special way. In the pan, melt the butter, mix it with breadcrumbs. Add spices and greens to a mixture.

• Mix the breading thoroughly. At this stage, it must be salt, but keep in mind that the ham is a little salty. Therefore, correctly determine the number of seasonings.

• Distribute a mixture of breadcrumbs and oils in the shape of products. This will be the last layer in Kurin Cordon Blue.

• Bake the dish for 25-30 minutes until a golden crust is formed on top. In this case, the sauce should completely thicken.

• It is necessary to serve a cordon portioned with the sauce. In total, from the specified volume of products you will get 8 servings.

How to make a cordon blossom from chicken fillet with a pocket

If you can’t beat the meat and then twist the rolls out of it, then make a cordon in the form of a pocket with a filling. You can cook the dish in this way only from fresh meat. Chicken breast is best suited.

Ingredients for the recipe:

• 4 pcs. chicken breast without skin;
• 60 g. Swiss cheese;
• 60 g. Smoked ham;
• 3 tbsp. l. butter;
• 0.5 tbsp. Paning crackers.

The course of work:

• Turn on the oven and heat it to 200 degrees. Dry the chicken breast with paper towels. On each piece you need to make a longitudinal incision. But at the same time try not to hurt the side parts of the breast. So you get a deep pocket for the filling.

• Grate hard cheese, cut the ham with thin strips. Mix them in a separate container and fill the chicken breast. To keep the filling inside, fix the meat with toothpicks.

• Dry the breadcrumbs in the microwave, pour them onto a large flat dish. Dip each piece of meat in crackers from all sides. Then put in the freezer for 30 minutes and again apply a layer of crumbs.

Advice. If you want to pre -fry the meat, then use panning with flour, egg and crackers. Light out the chicken in each ingredient and prepare in a well -heated pan.

• Lay the cutlets of the Cordon Blue in the baking dish and put in the oven for 20-30 minutes until a golden crust is formed on the meat. Before serving, do not forget to get the toothpicks from the chicken.

How to cook cordon blossoms from pork

To get a more hearty dish, use pork in the recipe. You will need a little more time for its preparation than for chicken. Since the meat should have a homogeneous structure, it is better to take a cut for a pork cordon.

Pork Schitzel products:

• 1.3 kg. meat;
• 8 slides of smoked ham;
• 8 slides of solid cheese;
• 3 pcs. large eggs;
• 150 g. Must of the highest grade;
• 150 g. Croats for panning;
• vegetable oil for frying;
• salt, spices to your taste;
• wooden skewers.

Recipe Cordon Blue with step -by -step photos:

• Rinse a piece of meat, dry with kitchen towels. Remove excess fat and veins with a knife. Cut the meat in two stages. Its slices should contain a fold in the center so that the meat easily develops in half.
• The thickness of the piece should not exceed 1 cm. First, cut the meat by a sharp knife by a third of the top. Then slightly turn the knife towards the main part of the piece. Cut the meat at an angle. Then continue to cut it, but now the opposite. As a result, you should get a small recess on one side in the middle, and on the other - a convex seam.

• Each piece will turn out to be like butterfly wings. Put the meat with a deepening down on a cutting board and beat off with a kitchen hammer.

• Mix salt with spices and apply to meat on both sides. With your hands, evenly distribute the seasonings over the entire surface.

• On each piece, put a slice of cheese strictly in the center, lay a ham as a size from above. Turn the filling in half. Make sure that it does not go beyond the edges of the meat, otherwise the cheese with ham will burn during frying.

• Wrap the second part of the meat slice on top of the filling and fix it with toothpicks, as shown in the photo of the blanks for the Cordon Blue.

• Prepare four flat plates. Pour flour into one of them, add salt and spices to it. Mix the mixture well. Beat the eggs in a separate container and pour them into the second plate. You will need the third utensils under crackers for breading, which you pre -dry.

• For panning, first scroll the meat in flour from all sides, then dip in the egg and only then into bread crumbs. Check so that the meat is evenly covered with a breading. Transfer the finished shnitzel to the fourth clean plate.

• Heat the pan well and pour vegetable oil. It should be well -hot and sufficiently hot, as the panning will absorb most of it. Fry cordon from pork for 6 minutes on each side.

• Put the finished cutlets to paper towels, they absorb excess fat from the surface of the meat. When you fry all the schnitzels, bring them in the oven. Cook pork shninels for 15-20 minutes at a temperature of 170 degrees.

• It is necessary to serve the dish only in warm form. If desired, you can sprinkle the cordon with lemon juice.

Unusual version of Kordon Blue from minced meat

Modern housewives love to cook variations for well -known dishes. Cordon Blue was no exception. No less appetizing crust is obtained from minced meat, and the original filling gives the piquancy dish.

Prepare such products:

• 0.5 kg. chicken fillet without skin;
• 200 g. Boiled ham;
• 200 g. Swiss cheese;
• 2 pcs. eggs;
• 1 tbsp. breadcrumbs;
• 2 slices of bread;
• 0.5 tbsp. milk;
• spices to taste.

Cooking recipe:

• Soften the bread in milk. Rinse the chicken, dry with a kitchen towel and chop in a blender. Put the minced meat into a deep container. Get eggs to it, add spices and bread.

• Mix the mixture well. If the mass turned out to be liquid, then add more bread. Ranking cutlets should keep in shape.

• Wet your hands, take a little minced meat, roll a ball out of it. Then press it slightly so that you get a cake. Put the slice of cheese and ham in the center.

• Wrap the stuffing with minced meat. Make sure that the meat is evenly distributed around her.

• Dip the finished cutlets in breading crackers. They must cover the minced meat on all sides and have the same layer, otherwise you will not get a delicious crust.

• Fry Cordon Blue on both sides until golden color appears. In this case, set the fire at the plate at an average level.

Now you know how to cook Cordon Blue not only according to a classic recipe, but also a lazy way. To obtain an original taste, strictly follow the specified recipes and then the guests will ask you for additives. Bon appetit!

Another recipe for a delicious cordon Blue See on the video: