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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
Raclette is both a dish and a cheese from Switzerland. You melt the cheese and then scrape it of and put it on your food. To this dish you need a raclette maker/ grill or something similar.
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.
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