The prepared products are enough for making 6-8 Cordon Blue rolls.

Step 1: prepare the chicken breasts.

Thoroughly rinse the chicken breasts under running water and place on a cutting board. Using kitchen paper towels, wipe the meat dry. Now, using a knife, we clean it from fat, veins and films. We transfer the component to a deep bowl and fill it with milk. You don't really need to do this, but it will make the chicken softer and more tender. We leave the meat for 20 minutes aside.


After the allotted time, we take out the chicken breasts from the bowl and put them back on the cutting board. Using a knife, cut the component lengthwise into two halves. Attention: each piece of chicken must be cut with a sharp tool so that you can put the filling in it and easily wrap everything in a roll. The longer the meat is, the easier it will be to do this.


Transfer the processed component back to the bowl. Important: the container must be rinsed in advance under running water and wiped dry with kitchen paper towels. Sprinkle the meat with salt, black pepper and curry and mix thoroughly with clean hands.

Step 2: prepare the ham.

If necessary, remove the protective film from the ham and put it on a cutting board. Using a knife, cut the smoked meat into small pieces that can be easily wrapped in a chicken roll. I usually grind the component into bars. Then we transfer the pieces to a free plate.

Step 3: prepare the hard cheese.

Using a coarse grater, grate the hard cheese directly on the cutting board and immediately after that pour the shavings into a clean plate. And so that the component does not get weathered, we wrap the container with it in cling film.

Step 4: prepare the eggs.

Using a knife, break the egg shells, and pour the yolks with proteins into a deep bowl. Beat the component with a fork until a homogeneous yellow mass is formed.

Step 5: prepare the chicken cordon bleu.

Put a piece of chicken breast on a cutting board. Place a ham block on the edge and sprinkle it with a little grated cheese. We wrap the filling in a roll and leave it aside for a while. We repeat the same procedure with the remaining meat, ham and cheese shavings.


Pour a little vegetable oil into a frying pan and put on a small fire. While the container with the contents is warming up, prepare the chicken rolls. Pour flour into one bowl, and breadcrumbs into the other. So, in turn, roll the rolls on all sides in flour, then dip in beaten eggs and at the end - in bread crumbs.


We spread the cordon blue in a preheated pan and fry on all sides over medium heat until a crispy golden crust forms on the surface. In this case, you can use a wooden spatula. Immediately after that, turn off the burner, and transfer the meat rolls with the help of kitchen tongs to a special flat serving plate.

Step 6: serve the chicken cordon bleu.

Chicken cordon blue turns out to be very tasty, aromatic and satisfying. It can be easily served on a festive table or for dinner with side dishes such as mashed potatoes, boiled rice, vegetable salad and much more.
Enjoy your meal!

In addition to ham and hard cheese, you can put chopped fresh parsley inside the chicken roll. It will turn out even tastier and more aromatic;

Chicken pieces can be slightly beaten off with a kitchen hammer to make the dish cook faster and turn out a little thinner;

To prevent the rolls from opening, their edges can be fixed with toothpicks, and removed after frying.

An excellent option for cooking meat is cordon blue. The dish is suitable for any occasion. Hot "pockets" with an appetizing crust will delight everyone without exception.

Schnitzel breaded with breadcrumbs stuffed with cheese and ham is traditionally prepared from veal, which is often replaced with tender chicken or young turkey.

Prepare the cordon in three ways:

1. For cooking, use two thinnest schnitzels, between which the filling is placed.
2. A pocket is cut into a thick schnitzel, which is stuffed with ham and cheese.
3. The filling is wrapped in the beaten meat pieces, forming rolls.

Classic veal recipe

Tender veal flesh with a slight salty ham flavor.

Ingredients:

• sea \u200b\u200bsalt;
• veal tenderloin - 140 g;
• melted butter;
• cheese - 1 layer;
• milk;
• black pepper;
• ham - 1 layer;
• chicken egg - 1 pc .;
• breadcrumbs).

Preparation:

1. Beat off a piece of veal. Sprinkle with pepper. Spice up. Wrap the ham over the cheese. Place on a chop and wrap. Let the air out.
2. Pour milk into the egg. Mix.
3. Place the workpiece in the flour. Dip in milk mixture. Roll in breadcrumbs.
4. Put the melted butter in a frying pan. Fry cordon bleu with ham and cheese. A crispy crust should form on the surface.

If you have time, you can pour lemon juice on the meat in advance and hold it for 2 hours. Thanks to this preparation, the dish will turn out to be much softer.

Rolls with ham and cheese

A budget option that uses simple products. We suggest adding a delicious touch to the dish by browning the ham slices in a skillet.

Ingredients:

• pepper;
• chicken fillet - 500 g;
• ham - 230 g;
• crackers (breadcrumbs) - 65 g;
• olive oil;
• salt;
• butter - 45 g;
• greens;
• cheese - 160 g;
• flour - 70 g;
• egg - 1 pc.

Preparation:

1. Cut the chicken into slices. Fight back. Sprinkle with pepper. Add salt. Grate. Beat the egg.
2. Fry the ham slices, melting the butter beforehand. Place on chops.
3. Grate the cheese. Chop greens. Mix and sprinkle with ham. Roll up the blanks with a roll.
4. Roll in flour. Dip in egg mass. Roll in breadcrumbs. Fry.

The dish will turn out to be much more tender if the meat pieces are carefully beaten off on each side with a special culinary hammer. Wrap the filling very tightly. Air should not remain in the workpiece. Such preparation will help the roll to maintain the desired shape and not fall apart.

Chicken in a creamy sauce

Cordon blue rolls turn out to be unusual when served with sauce.

Ingredients:

• 6 slices of cheese;
• 130 ml white wine
• 3 chicken fillets;
• parsley;
• 6 slices of ham;
• basil;
• 110 ml olive oil;
• spice;
• 130 g flour;
• pepper;
• 12 g paprika;
• salt;
• 240 ml cream.

Preparation:

1. Cut chicken pieces into layers. Fight back. Sprinkle with pepper. Add salt.
2. Place the ham, then the cheese. Minimize. Fasten the finished workpiece with a wooden skewer.
3. Pour paprika into flour (3 tablespoons). Add salt. Dip the rolls. Fry in oil.
4. Pour the remaining flour into the cream. Beat. Pour in wine. Add chopped greens. Sprinkle with spices. Pour into a skillet. Close the lid. Simmer for 25 minutes.

To keep the dish crispy, do not add any sauces. Otherwise, the surface will lose its crunchy properties and the crust will turn into a soft sticky mass.

In the oven

Chicken cordon bleu will be much healthier if cooked in an oven.

Ingredients:

• pepper;
• ham - 4 slices;
• oil - 35 g;
• bread crumbs - 6 g;
• chicken fillet - 4 layers;
• salt;
• flour - 60 g;
• cheese - 4 slices;
• broth - 50 ml;
• egg - 1 pc.

Preparation:

1. Beat off each layer of the chicken. Season with salt and sprinkle with pepper.
2. Place the cheese and ham. Twist. You get rolls. Place in flour. Dip in an egg that has been whipped beforehand. Send in crackers, which should completely cover the surface.
3. Place in a baking dish. Put chopped butter into pieces. Pour in broth.
4. Bake in the oven for 35 minutes. It is recommended to set the temperature mode to 200 degrees.

Chicken fillet Cordon blue cutlets

We offer to surprise guests by preparing cutlets with a surprise for the holiday. The amazing Swiss food comes out juicy and original.

Ingredients:

• 120 g ham;
• 2 chicken fillets;
• olive oil;
• 2 chicken eggs;
• 110 g of cheese;
• breadcrumbs.

Preparation:

1. Cut a piece of cheese into slices; you need a ham of the same shape. Cut the fillets. In each part, make an incision in the center. You should get a pocket in which to place the prepared slices. Beat eggs.
2. Place the blanks in the eggs, then transfer to the breadcrumbs. Roll. Repeat the process one more time.
3. Send to a skillet with butter and fry until golden brown.https: //www.youtube.com/watch? V \u003d nQozw1kbbXA & t \u003d 18s

With zucchini

The surprisingly delicate filling matches perfectly with zucchini. The dish turns out to be not only unusual, but also very tasty. In the recipe, instead of the usual meat chop, the filling is wrapped in zucchini slices.

Ingredients:

• 1 egg;
• olive oil;
• 230 g of boiled sausage;
• salt;
• young zucchini;
• breadcrumbs;
• flour;
• 220 g of cheese.

Preparation:

1. Cut the sausage and cheese piece. You will need records. Peel the zucchini. Cut into plates. The thickness should not exceed 3 millimeters. Add salt. Wait for the slices to release juice. Place on paper towel. Dry. Sprinkle with pepper.
2. Place a cheese and sausage piece between two zucchini plates. Roll in flour. Dip in an egg and then in crackers.
3. Fry on a low flame in oil under a lid.

Try experimenting with spices. By adding various herbs during the preparation process, each time you can add new unusual flavors to your favorite dish.

How to make pork

The meat melts in the mouth, the delicate cheese filling enchants and leaves no one indifferent. Try and cook a delicious snack for your family.

Ingredients:

• 120 g flour;
• melted butter;
• 140 g ham;
• black pepper;
• 120 g of cheese;
• 8 pork schnitzels;
• salt;
• 2 eggs;
• 60 g rusks (bread crumbs).

Preparation:

1. Beat eggs. Beat off the meat schnitzels. Make an incision inside with a sharp knife, forming a pocket. Rub each piece with pepper and salt.
2. You will need ham and a piece of cheese in slices. Put cheese on the ham and wrap. To prevent cheese from spilling out during cooking, stab the blanks with a wooden skewer.
3. Place in flour. Then in eggs and crackers. Send to a skillet with butter. Fry. It is recommended to cook over medium heat, covered.

Unusual recipe for minced meat cordon blue

A lazy variation of a famous meal. This soft food is especially popular with children.

Ingredients:

• 160 g of cheese;
• 120 g bread crumbs;
• 1 egg;
• pepper;
• 110 g butter;
• 75 g flour;
• 750 g minced meat;
• salt;
• 230 g ham;
• 110 ml of vegetable oil.

Preparation:

1. Grate a piece of cheese. Chop the ham into slices. Season the minced meat and salt. Roll up balls, place prepared foods in the center.
2. Put in flour. Run in. Dip into an egg. Place in crackers. Run in.
3. Mix two types of oil in a skillet. Place blanks. Fry.

With mushrooms

Ideal for lovers of mushroom dishes.

Ingredients:

• chicken fillet - 4 pcs.;
• greens - 25 g;
• salt - a pinch;
• olive oil - 6 tablespoons spoons;
• egg - 1 pc.;
• onion - 1 pc.;
• mushrooms - 260 g boiled;
• ketchup - 2 tbsp. spoons;
• ham - 4 plates;
• flour - 5 tbsp. spoons.

Preparation:

1. Place mushrooms and onion in a meat grinder. Grind.
2. Chop greens. Mix with mushroom mass. Mix. Place in a skillet. Pour in butter and ketchup. Fry. Sprinkle with pepper. Salt. Mix. Cool and mix with a large spoonful of flour.
3. Beat off the chicken. Place chopped ham and fry. Fold the edges of the meat. Fasten with a toothpick. Dip in flour, then in an egg and breadcrumbs. Place in a frying pan. Fry. Cook covered on a low flame.

To make the dish juicy, soft and aromatic, follow these simple tips:

Choose only fresh meats that have not been frozen. The meat should be slightly pink and smell good. There should be no extraneous aromas.

The dish appeared in France. Its name literally means "blue ribbon". There are two versions of its origin.

According to one of them, Louis XV awarded the cook with a blue ribbon for the schnitzel she cooked with a ham and cheese filling. According to another, when serving this dish for the first time, the chef decorated it with a blue ribbon. The product was highly appreciated not only in France but also abroad.

The benefits and harms of the dish

The properties of the dish depend on its composition. Since Cordon Blue usually includes meat, cheese and ham, it can hardly be called useful.

The ingredients are high in calories and are cooked with the addition of oil, which makes the food even fatter. Therefore, abusing it can lead to weight gain, increased cholesterol and cardiovascular disorders.

However, meat contains animal proteins that the body needs, and cheese is one of the sources of calcium and other trace elements. Therefore, you can include the dish in the diet. In addition, there are different options for its preparation - with lean types of meat and a slight addition of sunflower oil. They are less harmful to the figure and blood vessels, since they contain less fat.

Complexity, cooking time

The difficulty level of this dish is medium. If desired, even a novice chef can cook it, but he may have difficulties - the main problem is to prepare meat pockets, inside which the filling of ham and cheese is laid. You need to get the hang of doing it. The rest of the steps do not require significant effort.

It will take about an hour to prepare the dish. It depends on the ingredients you choose. Certain types of meat require a longer heat treatment than others.

Food preparation

Preparing the ingredients you need is easy. The main thing is to choose fresh meat. The taste of the dish and its benefits depend on its quality. Therefore, it should be purchased only in good stores or from trusted sellers.

The ham must also be fresh and of good quality. It is advisable that it is not too greasy - this will reduce the calorie content of the dish.

You can take any cheese, focusing on your taste. But you should choose from hard varieties - Cordon blue melted for cooking is not like.

Spices are added to taste. This applies to their number and type. Pepper is usually added, but exotic spices can also be used.

Wheat flour is used for breading, preferably of the highest grade. You will also need fresh eggs - homemade or store.

How to make bread crumbs? Video from Ilya Lazerson:

How to cook beef cordon bleu with cheese and ham?

In the classic version, beef is used, and cheese and ham are used as the filling. It is worth studying the features of cooking with it.

To work, you need components such as:

• beef - 600-800 g;
• ham - 150 g;
• flour - 100 g;
• cheese - 100 g;
• bread crumbs (or dry white bread) - 50 g;
• eggs - 2;
• ground black pepper;
• salt;
• ghee (or sunflower).

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• cheese - 100 g;
• ham - 150 g;
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• flour - 70 g;
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• greens;
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The resulting one is rolled in flour, dipped in an egg and rolled in breadcrumbs. When all parts of the chicken fillet have been processed, sunflower oil is strongly heated in a deep frying pan. You can add a piece of butter to it.

The workpieces are dipped one by one into boiling oil. Roasting on one side will take 2 to 5 minutes. The schnitzel is removed and placed on a plate lined with paper towels.

Video recipe:

This option requires the following components:

• chicken breasts - 2;
• vegetable oil - 500 g;
• hard cheese - 100 g;
• eggs - 2;
• champignons - 100 g;
• salt - 0.5 tsp;
• chopped crackers - 100 g.

Rinse and chop the champignons, salt and fry. The breast is cut into fillets. A large longitudinal cut is made in each piece, but not completely. The workpiece is unfolded and sprinkled with salt.

The cheese cut into rectangles is laid in a layer on one side. On top of it there is a layer of mushrooms. The filling is covered with the second part of the fillet. The edges must be secured with toothpicks. Each piece is dipped in eggs and rolled in bread crumbs.

Fry semi-finished products in a deep frying pan. Sunflower oil is heated in it and the workpieces are carefully lowered there. The frying fire should be kept to a minimum. Frying time on each side is about 5 minutes.

The following components are required:

• pork ham - 2 kg;
• smoked bacon - 1;
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• cheese - 100 g;
• onions - 2;
• white bread - 4;
• pepper;
• vegetable oil - 50 ml;
• salt.

The bone is removed from the pork leg, and the remaining meat is passed through a meat grinder. Finely chopped onion and crumbled bread are added to it (you can grind it with a blender). You need to drive eggs into the minced meat, add pepper and salt and knead all the ingredients well.

The mass should be homogeneous. It is laid out on cling film in a rather thin layer, on top of which bacon cut into strips is placed. Pre-grated cheese is sprinkled on top of the bacon. Form a roll (cling film will help with this) and place it in an oven preheated to 200 degrees. You can determine the readiness of the dish with a toothpick. If a clear juice is released when piercing, the dish is ready.

Ingredients for its preparation:

• chicken breast - 1;
• cheese - 8;
• flour;
• boiled ham -150 g;
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• pepper;
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• butter - 25 g;
• flour - 25 g;
• garlic - 2 cloves;
• mustard - 1 tbsp l .;
• milk - 400 ml;
• grated parmesan - 30 g;
• greens;
• salt.

Clay wrap is placed on top of the cutting board. They place meat on it, cover it and beat it off. Sprinkle the resulting dense and thin piece with salt and pepper.

Top with ham and cheese, pre-cut into small slices. The filling is wrapped with chicken meat to make a roll, which is placed in the refrigerator for half an hour. After that, the semi-finished product is sprinkled with flour, dipped in beaten eggs and breaded with breadcrumbs. It should be fried in vegetable oil until golden brown.

The sauce starts by melting the butter. Garlic, crushed to the state of gruel, is added to it and, stirring constantly, flour, salt and pepper are poured. Pour milk into this mixture, add parmesan and mustard. The sauce should simmer over low heat until it has a smooth consistency.

Video recipe:

Turkey cordon blue

This version of the dish is prepared using the following products:

• turkey breast - 400 g;
• eggs - 2;
• cheese -100 g;
• crushed crackers -100 g;
• ham - 100 g;
• vegetable oil - 50 ml;
• pepper;
• greens;
• salt.

Divided into pieces. Each of them is cut in the middle to form a pocket. They should be salted and sprinkled with pepper, or pickled using soy sauce. Small pieces of cheese and ham are placed inside the pockets. The edges are fastened with toothpicks.

In three separate containers prepare flour, crushed crackers and eggs with pepper and salt. Semi-finished products are alternately dipped into flour, beaten eggs and crackers. Frying is carried out in boiling oil over medium-high heat. After the crust appears, you can remove the toothpicks and place the dish in the oven for another 10 minutes (temperature 220 degrees).

The components for it are:

• hard cheese - 100 g;
• pork - 800 g;
• flour - 100 g;
• ham - 130 g;
• eggs - 2;
• ghee - 50 g;
• black pepper;
• crackers;
• salt.

Pork meat is cut into schnitzels about 2 cm thick. Having beaten them off, they form pockets, making a wide and deep cut in the side. Sprinkle the blanks with pepper and salt, put inside each piece of cheese, wrapped in ham. To prevent the cheese from leaking out during frying, fix the edges with pins or toothpicks. The blanks are breaded first in flour, then in beaten eggs and in crushed breadcrumbs. It will take about 10 minutes to fry on each side.

Care must be taken when beating the meat to maintain its integrity. Breadcrumbs are best prepared at home. Garnish with herbs before serving. It goes well with a variety of sauces.

The first step is to tackle chicken breasts. They need to be washed thoroughly, remove all films and excess fat. Then take a large and wide knife. Slice each chicken breast lengthwise in half. It is best to hold the top of the breast with your hand while keeping the knife parallel to the cutting board. As a result, you will end up with two thin pieces of chicken. Wrap them in cling film and beat off. The film will make the beating procedure noticeably cleaner and will not allow the chicken to fly in all directions. You should end up with something like the photo. It will become the basis for the cordon blue. Rub it well with salt and pepper on both sides and drizzle a little with olive oil.

Now let's talk about the choice of cheese and ham. As I wrote above, they greatly affect the final taste of the dish, because the chicken absorbs all the flavors. Therefore, I try to take raw smoked ham, it has an excellent pronounced taste. Of the cheeses, in my opinion, Gruyère is the best ... you can also take Emmental. However, see for yourself which cheese you prefer, the main thing is not to take a neutral one. And cheese and ham are better to take already sliced, you yourself are so thinly tortured to cut. Place a slice of ham on top of the chicken and top it with a couple of slices of cheese.

Roll it all up into a nice and dense chicken roll and pin with toothpicks. It is better to take the same number of toothpicks, so that later you know exactly how much you need to remove from the finished roll. I took two per piece. Pour the breadcrumbs into a separate bowl. Recently, I do not like store ones, as they have too fine grinding. In a cordon blue with ham and cheese, I want to feel the large pieces of breading. Therefore, I take white bread without crusts and send it to a blender. Grind into crumbs of the desired size and sprinkle on a baking sheet lined with baking paper. I send it to the oven, preheated to 200 degrees until golden brown (depending on the bread itself, it takes me 3 to 5 minutes) and I get wonderful croutons.

Add dried garlic, onion powder, sweet paprika, dried thyme and a quarter teaspoon of salt to the croutons. Now each chicken roll must first be rolled in flour, then dipped in a beaten egg, and then rolled tightly in croutons. It is better to shake off the excess at each stage, otherwise the breading may fall off later. To keep your hands cleaner, it is better to do it in this order: we take rolls and roll everything in flour. We put it on the board. We wash our hands. To your left, place a bowl with a beaten egg. On the right - with breadcrumbs. With the left hand we dip the roll into the egg and throw it into the crackers. We carefully pan it with our right hand and put it on the lattice. This will prevent a thick and sticky layer of breading from forming on your hands.

We put a baking sheet under the wire rack and send it all to the oven preheated to 180 degrees. Bake for about 30-35 minutes until tender. By this time, the croutons should be golden, and the cheese should be stringy. Remove the cordon bleu from the oven, cover with foil and let rest for 5-10 minutes so that all the juices are properly distributed. Remove all toothpicks carefully and serve. Below is a sectional photo. Looks delicious, right?) Recipe adapted from the English-language blog Fifteen spatulas. Many thanks to the author.

There are dozens of different recipes for making cutlets. They can be fried in breading, add several types of minced meat, use various spices, and so on. And in order to diversify the usual dish, you can use the Cordon Blue recipe.

According to the classic recipe, veal schnitzels are used for the dish, inside which the filling of cheese and ham is laid. Then the meat is breaded and fried. But the modern Cordon Blue recipe has undergone many changes. As a basis, not only beef is now used, but also pork, as well as chicken. Only the filling remains unchanged: cheese wrapped in a slice of ham.

Ready cutlets can be a complete dish. Most often, "Cordon Blue", the recipes for which we will present below, is served with vegetable salads, various sauces and side dishes.

Pork "Cordon Blue"

Required products:

• Flour - two hundred grams.
• Pork schnitzels - sixteen pieces.
• Cheese - two hundred grams.
• Breadcrumbs - one pack.
• Eggs - five pieces.
• Oil - half a glass.
• Ground pepper - on the tip of a knife.
• Salt.

Cooking pork "Cordon Blue"

When preparing, we will follow the recipe with the photo "Cordon Blue" step by step. First, wash the pork meat and pat dry with napkins. Then cut into equal pieces, at least two centimeters thick. Cover the meat with plastic wrap and beat it slightly with a hammer.

Then cut a pocket in the middle of each piece of beaten pork and sprinkle with salt and pepper. The next thing to do is prepare the filling for the schnitzel. To do this, cut a piece of cheese and a piece of ham into rather thin strips. After that, wrap a strip of cheese in a strip of ham and place it in a pocket made earlier, the edges of which must be connected with a toothpick.

The preparation of the schnitzels according to the used recipe "Cordon Blue" is completed, now they need to be fried. To do this, prepare three plates in which to place flour, eggs, beaten with a whisk, and breadcrumbs. Pour oil into a non-stick frying pan, place on fire and wait until it warms up.

Dip the pieces of stuffed meat in flour, then dip in eggs and at the end, bread in breadcrumbs. Thanks to this procedure, the meat after frying is soft and tender. Put the prepared pieces of meat in a preheated pan and fry until fully cooked for ten to twelve minutes on each side. The "Cordon Blue" dish prepared according to the recipe, with a photo of which can be found in the review, is ready.

Put the tender pieces of pork meat fried until golden brown and stuffed with ham and cheese on a plate with salad leaves. Add chopped fresh vegetables to it, sprinkle with fresh dill. If desired, you can pour over sour cream and serve. This delicious, hearty and healthy dish will appeal to your loved ones.

"Cordon Blue" from chicken breast

Products composition:

• Chicken breasts - six pieces.
• Cheese - one hundred and eighty grams.
• Ham - two hundred and fifty grams.
• Soy sauce - twelve spoons.
• Breadcrumbs - two hundred grams.
• Eggs - four pieces.
• Dill - half a bunch.

Cooking "Cordon Blue" from chicken

Wash the chicken well and dry it with napkins. Place on a cutting board, cut in the middle, but not completely. Cover with food wrap and beat slightly with a meat hammer. Place the beaten chicken breasts on a baking sheet and pour over the soy sauce: one tablespoon per breast. Let the breasts soak for twenty minutes.

Cut the cheese and ham into thin strips. Place a slice of ham, cheese and ham again on one half of the chicken breast. Sprinkle with dill and cover with the other half of the breast. Make like an envelope with a filling inside. Connect the ends of the brisket with a toothpick.

Put a frying pan with a thick bottom on the fire, add oil and wait until it warms up. Beat eggs in one small bowl, and pour breadcrumbs into the other. First dip the chicken breasts in an egg, then roll in breadcrumbs and place in a preheated pan. Fry until tender on each side for ten minutes. Chicken breast prepared according to the recipe "Cordon Blue" is ready. Place on a plate, garnish with chopped fresh vegetables, sprinkle with dill and serve.

"Cordon Blue" from beef with cheese

List of required products:

• Veal tenderloin - five hundred grams.
• Eggs - three pieces.
• Cheese - three hundred grams.
• Flour - one glass.
• Breadcrumbs - one pack.
• Ham - three hundred grams.
• Sunflower oil - ten tablespoons.
• Ground black pepper - to taste.
• Salt.

Preparation

We will take the classic "Cordon Blue" recipe for cooking (see the photo of the dish below) and use veal tenderloin for this. Wash and dry the meat well. Lay out on a wooden board. Cut into pieces at least two centimeters thick. Cover with foil and gently beat off the meat with a special kitchen hammer, it is recommended to use the non-clotted side to destroy the fibers.

Now you need to cut a pocket in each piece of meat. To do this, you need to make an incision with a sharp knife in the middle, along the piece of meat, but not completely. The next thing to do is to prepare the filling for Cordon Blue from veal with cheese and ham. Cut prepared cheese and ham into thin strips. Place two strips of cheese in the slotted pocket of each piece of meat, between which place a strip of ham. Secure the edges of the pockets with toothpicks.

For the further cooking process, we need three small plates. Place eggs, beaten with a blender, wheat flour and bread crumbs in them. Next, pour sunflower oil into a non-stick frying pan and place on fire. Wait until it warms up well.

Dip the pieces of veal stuffed with cheese and ham in wheat flour, then dip well in beaten eggs and finally bread in breadcrumbs. Due to this triple coating, the meat will be juicy and tender. Put pieces of meat in a preheated pan and fry for about ten to fifteen minutes on one side, then close the lid and fry the same amount on the other side. Put the "Cordon Blue" with cheese and ham prepared according to the above recipe on a dish. Serve with fresh vegetables or boiled potatoes.