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Veal Cordon Bleu
Veal Cordon Bleu
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Cordon Bleu is veal schnitzel pounded thin and wrapped around a slice of ham and a slice of cheese. Then the schnitzel is double breaded, and pan fried.

Ingredient List for 4 servings:
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600 gr Veal schnitzel
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30 gr Thin slices of ham
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50 gr Cheese
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2 medium Eggs
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50 gr Bread crumbs
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60 gr Flour
Instructions:
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Fold out the schnitzels on a paper on the kitchen bench, and pound them thin.
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Dived the ham evenly on the schnitzels.
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Dived the cheese evenly over the ham.
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Fold the schnitzels in half.
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Attach the schnitzels with wooden tooth picks so they do not fall apart.
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Put the flour, breadcrumbs, and eggs in different deep plates.
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Stir the eggs together with a fork.
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Roll the schnitzels first in the flour, then in the eggs and then in the bread crumbs.
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Heat up a frying pan and add olive oil in the pan.
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Fry the schnitzels in the frying pan until they have a brown
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Serve immediately together with a salad and for example a potato gratin.
A selection of recipes from the same country.
This recipe is from Switzerland
Cordon bleu is a classic dish from Switzerland made with thin slices of veal wrapped around a filling of cheese and ham, with crispy double breaded surface. When it’s cut open the melted cheese will pour out. Other versions of the dish could be found with pork or chicken.
A simple white chocolate mousse that is fast to prepare and is creamy and rich in flavor. You can decorate the mousse with any berries that you prefer, but raspberries gives a very good taste together with the white chocolate. It is possible to replace the liqueur abstracts to ordinary liqueur, but be aware that it then contains alcohol and is not suitable for children or pregnant women.
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