Fry semi-finished products cordon blue in a skillet, turning over in the middle of frying. In a deep fryer, semi-finished cordon-blue, fry cordon blue at a temperature of 160 degrees.
Fry raw cordon blue in a skillet over medium heat.
How to fry cordon blue
Products
Chicken fillet - 1 piece (200-250 grams)
Hard cheese - 50 grams
Ham - 100 grams
Chicken egg - 1 piece
Flour - 1.5 tablespoons
Breadcrumbs - 2 tablespoons
Salt - 1 level teaspoon
Dried garlic - a pinch
Milk - 100 milliliters
Food preparation
1. Defrost chicken fillet, rinse and dry.
2. Cut each fillet to make a flat bite.
3. Beat off the chicken pieces with a food hammer.
4. Pour milk into a bowl, add salt and dried garlic, stir.
5. Put the meat in the milk mixture, cover and refrigerate for 45 minutes.
6. Thinly slice cheese and ham.
7. Put the chicken out of the milk mixture, pat dry with napkins.
8. Place a piece of cheese and ham on one side of the chicken.
9. Cover the filling with the free part of the chicken, roll the cordon bleu in flour.
10. Drive the egg into a bowl, add salt and beat.
11. Dip cordon blue in batter.
12. Pour the breading into a bowl, roll the breadcrumbs over the cordon blue.
13. Put cordon blue on a plate and put in the freezer for half an hour.
14. Heat a skillet over medium-low heat, add oil.
15. Lay out the cordon blue so that they do not touch on the frying pan.
16. Fry cordon blue for 7 minutes, then turn over and fry for another 7 minutes.
Fusofacts
- Instead of chicken, as an option, veal can be used in the cordon blue.
Into the milk mixture for pickles cordon blue can be added soy sauce, and chopped prunes to the ham and cheese.
If there are no bread crumbs, can be used dried bread: simply crush it into crumbs with a hammer or rolling pin.
Ideally, use equal squares of ham and cheese for cordon blue, both in shape and thickness. Then the cordon blue itself after frying will equal size.
- Product cost for the preparation of cordon blue (400 grams) - 140 rubles; the cost of frozen cordon blue semi-finished products (400 grams) - 170 rubles. on average in Moscow for June.
- Calorie content cordon blue - 180 kcal / 100 grams.
Cordon blue is a delicious second dish that is prepared quite quickly and makes a huge impression on the guests. By all the rules, cooking is done from veal fillet or chicken fillet with cheese and ham in bread crumbs.
In fact, cordon blue is juicy and aromatic meat rolls with appetizing filling inside. They are very reminiscent of homemade Kiev cutlets, in which fragrant butter... When the fillet is cut, oil flows out. Here, inside the rolls, there is cheese that melts under the influence of high temperatures.
This cordon blue recipe differs slightly from the classic one in ingredients, but it is also very tasty and you will definitely like it. For the first time I decided to make a cordon blue from chicken breast for the birthday of his daughter. You know, it was this particular snack that the kids liked the most. They did not eat the chops or cutlets that I made, but it was these chicken rolls with cheese and mushrooms that everyone liked very much.
By traditional recipe the dish is prepared with hard cheese as a filling. Due to the fact that my daughter loves fried mushrooms very much, I decided to use them as a filling as well. And not in vain, since it was the mushrooms that made the dish more juicy and aromatic. I think that oyster mushrooms can safely replace champignons, and any other mushrooms are also suitable.
As a hard cheese, I suggest you opt for Gouda cheese or the one you like the most to your taste. Chicken breast will be roasted in large quantities vegetable oil and on minimal heat.
See rather the recipe for how to cook chicken breast cordon bleu with cheese and mushrooms.
Read also:
Ingredients:
- Chicken breasts - 2 pcs.
- Champignons (or any other mushrooms) - 100 g
- Hard cheese - 30 g
- Salt - ¼ teaspoon
- Ground black pepper - ¼ teaspoon
- Refined vegetable oil - 300-500 ml
How to prepare cordon blue
1. Put the mushrooms in a deep bowl, cover them with warm water. After that, be sure to wash and dry them by placing them on a regular paper towel. Cut the mushrooms into random pieces.
2. Fry the mushrooms over medium heat with the addition of a minimum amount of vegetable oil, turning occasionally, until tender, about 4-5 minutes.
3. Cut the hard cheese into elongated strips.
4. Wash the chicken breast, then use a sharp knife to make an incision in it not all the way to form a "pocket". Beat the meat a little with a special hammer. This will make it more pliable and make it easier for you to roll it up.
Season with salt and pepper to taste. You can also add your favorite spices.
5. Place the mushrooms on the breast. If you want the filling to turn out more spicy, then brush the breast on the inside of the roll with mustard or mayonnaise.
6. Place the cheese.
7. Use a toothpick to pinch the edges of the chicken breasts. This procedure is necessary so that hard cheese does not run out during frying and the rolls do not fall apart.
8. You can fry the cordon blue in this form over moderate heat in a large amount of oil, or you can pre-dip the fillet with the filling in an egg, and then in bread crumbs, so that there is an appetizing crispy crust on top.
And so, and so, the dish will turn out to be successful. Therefore, choose the option that you just like best.
9. You need to use a deep frying pan, and it is even better to take a high cauldron, since the rolls should be fried in a large amount of vegetable oil.
When frying, the oil will boil and it is very important that it does not splash in different directions, otherwise it may catch on fire.
Put the cordon blue in well-heated oil, which itself begins to boil. If it is poorly heated, the workpieces may stick to the bottom.
10. Garnish cordon blue with chopped green onions before serving and serve hot. Mashed potatoes are a great option as a side dish. But rice, buckwheat and pasta will also fit well for dinner or lunch.
Such tasty dish can be served as a regular meal or for a gala dinner to surprise guests. After all, no one expects that having cut a breaded cutlet in half, melted cheese with appetizing mushrooms will flow out. Bon Appetit!
We get ready-made breasts "Cordon Blue"
The chicken is fried, the cheese does not come out
Garnish (I used "Variegated" rice with vegetables as a side dish)
Cook with pleasure, eat with gusto!
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There are dishes that are invariably popular even among the most fastidious gourmets. Such a dish - "universal" - chicken rolls "Cordon Blue". Outwardly, they are very similar to Kiev cutlets: they include chicken fillet, outside there is breading, but Cordon Blue is not round, but the filling is always with ham and cheese.
Initially, "Cordon Blue" was made with veal, but this meat cannot always be bought fresh, and chicken breast is freely sold in any store. Why not try making Cordon Blue yourself, so as not to buy expensive boxes with frozen rolls and wait for the next trip to the restaurant?
Classic chicken rolls: a step by step recipe
You will need a lot of products, but according to the "exit", if you count, it turns out to be much cheaper to make "Cordon Blue" at home than to buy ready-made ones.
- chicken breasts - 3 pieces;
- Swiss cheese - about 200 g;
- tender ham - about 100 g;
- egg - 1 piece;
- milk (or light cream) - one and a half glasses;
- Wheat flour premium grade - two-thirds of a glass;
- garlic - 1 slice;
- bread crumbs - 1 glass (this is with a margin, so that it is definitely enough);
- salt, black pepper, vegetable oil.
To make "Cordon Blue" really tasty, you need to follow the recipe step by step. The first time it may take a lot of time, but it is worth cooking a couple of times, "get your hand", and the recipe will not seem very complicated.
1. We take not just white chicken meat, but breast, and without bone and skin. Wash it, dry it with a towel, put it in milk or cream - you need a glass of liquid. After 20 minutes, take out and let drain. This will give the meat a tender texture and flavor.
2. Put each breast on a board and cut horizontally with a very sharp knife into two identical plates. Let it not be scary that the upper part will turn out thicker in the middle, and thin at the edges - when we beat off, the meat will "disperse" evenly, and all the pieces will be the same both in size and thickness.
3. Beat off pieces of breast. Before beating, we put cling film on a piece of meat: without it, the meat, no matter how carefully you hit with a hammer, can tear or get loose.
4. Salt and pepper. Experienced chefs are arguing with foam at the mouth - should I use pepper and salt before beating or after? If this is done before beating, the salt and pepper will penetrate better into the fibers, but the breast can drain juice. It is better to rub with salt and pepper, when the pieces are already beaten off.
5. According to our recipe, 6 pieces of "Cordon Blue" will be released. We cut the ham into the same number of plates. We also divide the cheese into 6 servings in plates, it's not scary if there are more pieces - it will still melt later. Cut the ham as thin as possible; the thickness of the cheese plates should be twice as large.
6. Divide flour into two parts. We set one aside for rolling, add the second part to the egg beaten with milk and stir until smooth - it will be batter.
7. It's time to cook the skillet with butter. We put it on medium heat, pour oil generously, throw in a clove of garlic, cut in half. Literally a minute - take out the garlic; it was needed to flavor the oil. We reduce the fire to a minimum, we return to the "Cordon Blue".
8. Put ham on each meat plate, cheese on top. If the cheese and ham are not the same size as the meat, we put them closer to one edge of the meat layer, and wrap them from the same edge.
You can stab the roll with a couple of toothpicks, but then you must remember to remove them before serving.
9. Roll the rolls in flour, then dip in batter (egg, milk and flour). We add heat under the frying pan, roll well the Cordon Blue in breadcrumbs, send them to fry.
10. Fry the rolls until crispy, turn over. When the crust is browned on the second side, cover everything with a lid, reduce the heat, and simmer for ten minutes under the lid.
Serve on the table "Cordon Blue" only hot: after all, the meaning of the dish is in the flowing, "breathing" cheese, when the roll was cut, in fragrant fiery meat saturated with the smell of ham.
"Cordon Blue" from the oven
It is not at all necessary to fry the rolls in a pan, although this is more convenient. If you want to "get confused", there is a slightly different way of cooking - in the oven.
We take the same ingredients as in the previous recipe, plus a tablespoon of dry regan. And although the grocery set is almost the same, one must count on a smaller number of servings (three will come out) and on the "heroic" appetite of those who will eat "pockets", because Cordon Blue will come out twice as many!
1. Cut "pockets" into chicken breasts with a very sharp thin meat knife. If it cuts through - it's not scary, the main thing is that there are no holes on the sides. Gently beat off, not forgetting to cover with cling film.
3. Divide the flour in half, prepare the batter from one part with the egg and milk. If the meat was soaked in milk - we initially take it according to the recipe, if not - half a glass of milk is needed.
4. Put cheese and ham into a pocket and spread them, which were cut into plates. The oven is already turned on at 150-180 degrees, it is heating up. Pour oil into a deep baking sheet, put in the oven.
5. Roll each breast in flour, dip in batter, then “roll” well in bread crumbs. Carefully take out the baking sheet (it and the butter are hot), put Cordon Blue on it, set to fry. We watch and turn over so that the frying in the oil is even.
We invite loved ones to the table and serve "pockets" as soon as they are taken out of the oven. This time - not rolls, but who said that they will be less tasty?
Cutlet recipe for children
Children will also definitely like Cordon Blue rolls, but the problem is that young gourmets do not all like to wield a knife and a fork at the same time. There is wonderful recipe, how to do almost the same, but it is the "child" option, so that you can only use a fork. You don't need to cut anything, because we will make "Cordon Blue" ... from minced meat.
And who said that it must be rolls? You can also make a dish for adults according to this recipe.
Products:
- minced white chicken or turkey breast - 0.5 kg;
- two eggs;
- half a glass of flour;
- half a glass of milk;
- ham and cheese - 100 g each;
- bread crumbs - half a glass;
- salt, black pepper (a little), vegetable oil.
We will do without garlic this time - and not everyone respects it, and children often wrinkle their noses with even a subtle garlic smell.
1. Salt the minced meat, put a little pepper, an egg there, knead well, you can even beat it off: we throw it with force in a lump on the board several times, it will become denser.
2. Prepare flour for rolling and batter - as in the first and second recipes.
3. Rub the cheese coarsely, cut the ham into small cubes.
4. Take a portion of minced meat with one "grip" of the fingers, sculpt a ball out of it. We put it on a piece of cling film, equal it to a cake. Put some cheese and ham in the middle. We collect the film around the edges, then - as if we want to tie a knot on top. The cake will evenly "gather" into a ball, the filling will be inside.
5. Take the meat ball out of the film, shape it carefully, give it the appearance of a thick cutlet. Further - flour, batter, breading (according to any recipe there should be such a sequence).
6. Put the patties in a hot pan with butter, fry on both sides, simmer under the lid. Then it is better to put it on a napkin for a minute and let the excess oil drain.
Wonderful "Cordon Blue" turned out, no worse in taste than rolls. You can make such cutlets in reserve: sprinkle the board well with breading, lay out the completely finished Cordon Blue, put them in the freezer. An extra layer of breading on the board so that they don't stick. How to freeze - put it in an airtight bag. It will be a “culinary ambulance” in case the children are hungry or friends have come to them. Or we can fry and eat them ourselves!
From side dishes to "Cordon Blue" mashed potatoes, rice are perfect. It will be wonderful if you serve sauces with this dish: tkemali (from cherry plum or sour plum), light mayonnaise with additives, narsharab (pomegranate sauce). When we prepare Cordon Blue rolls, we don't use greens, but decorating a plate with it beautifully is an extra plus to the look.
If you know the recipe, almost any gourmet restaurant meal can be made at home. Buying frozen semi-finished products is the lot of bachelors and arrogant business women who are afraid to ruin their manicure. The real hostess knows how to cook the rolls correctly, and how to “disguise” minced meat cutlets as them so that the children do not suffer with a knife. In terms of costs, they turn out to be expensive, but the "game of dressing" is clearly worth it, because absolutely everyone likes Cordon Blue, it is suitable for festive table, and the efforts of the hostess will definitely be appreciated.
Probably many have heard the mysterious and interesting name of the dish "Cordon Blue", but few decided to cook it, but in vain.
It may seem that this is a rather complicated dish in preparation, but after studying the recipe, you understand that it is very simple to create the Cordon Blue dish. It strikes not only simple recipe, but above all for its excellent taste. In addition, the result looks very impressive on a plate with vegetable salad and herbs.
Translated from French, the name of the dish means "blue ribbon". It is not known for certain who and when gave this name to the schnitzel stuffed with cheese and ham. At the moment, there are several official versions of the origin of the surprisingly beautiful and attractive name of this spicy dish.
Step by step video recipe
According to one of them, the head of France - Louis XV - awarded his cook with a distinctive sign - a blue ribbon. She received such an honorable award for surprising the sophisticated taste of the head of state. She made a meat delicacy stuffed with cheese and ham.
According to another version, the schnitzel with cheese and ham won the culinary art competition and was awarded the Blue Ribbon for its excellent taste.
Historians who have been studying the origin and formation of the world culinary art for a long time claim that the chef who first prepared this dish, when serving it, decorated it with a blue ribbon.
Of the many versions, one has not yet been identified that has been historically confirmed. Therefore, today every representative of the culinary arts has the right to choose the one that he likes best. One thing is certain: the dish has exactly French roots. Well, now we will find out what kind of food it is.
"Cordon Blue" is meat schnitzel in breadcrumbs, stuffed with ham and cheese, fried until golden brown in oil. Meat can be used for it different varieties: pork, beef, veal, chicken. But only very juicy, aromatic schnitzels can be prepared from chicken fillets, since only this meat has a delicate and mild taste and does not require long heat treatment. Let's consider how to cook "Cordon Blue" at home.
Ingredients for cooking
Schnitzel with an aristocratic name has a very simple recipe, where all the main ingredients can often be seen in almost every home. So, let's give an example of the stage-by-stage preparation of "Cordon Blue" from chicken. The recipe includes the following main ingredients:
- broiler chicken breast fillets;
- smoked ham;
- hard cheese;
- breadcrumbs;
- flour (for breading);
- egg (for breading);
- salt and pepper;
- oil (butter or vegetable) for frying.
Stages of cooking
First, let's prepare the filling. Cut the hard cheese and ham into thin slices of such a size that you can place them in the chicken fillet pocket. Beat the egg for breading in a deep plate using a whisk or mixer, pour flour into a bowl, breadcrumbs can be used from the store, or you can cook it yourself (wrap the dried bread in a towel and make crumbs with a rolling pin).
Schnitzel preparation
Chicken breast fillets (boneless) must be washed and dried. Then we cut the breast along, but not to the very end, thus forming a pocket, which we will fill. Before the schnitzel is formed, it will be necessary to beat off the chicken fillet well with a kitchen hammer, and this should be done with great care, since very tender chicken fillet is used for the Cordon Blue. The photos presented in the article show what you will get as the final result.
When the meat is done, pepper and salt on both sides to taste. Put the cheese and ham filling into the resulting fillet pocket, form the schnitzel and fix the edges with toothpicks so that the cheese does not leak out during the frying process. If the edges are uneven, you can carefully trim off the excess. Then we bread the schnitzel in three products in the following sequence: flour - egg - bread crumbs.
Cooking mode
Fry fillets until golden brown in a deep, well-heated frying pan with butter or vegetable oil.
After that, professional culinary experts recommend to put the Chicken Cordon Blue in the oven, preheated to 200 degrees. There, the dish can still sweat for about 7 minutes. Thus, "Cordon Blue" in the oven will reach readiness and acquire an even richer taste.
Finishing touches before serving
It is better to serve French schnitzels hot, because only in this case you can truly appreciate the aroma of this exquisite dish... Before that, take out the toothpicks and decorate the treat with herbs. The fillet is so satisfying that you can not serve it with a side dish, but limit yourself to vegetable salad and herbs.
Mistresses on a note
Any housewife has her own culinary secrets in the preparation of a particular dish, and in this case, "Cordon Blue" is no exception.
Let's start with the filling. During cooking, in order to achieve the greatest aroma of the dish, it is necessary to use hard cheeses, ideally Raclette, Emmental, Gruger. It is known that chicken breast itself does not have a pronounced taste, and cheese can add a spicy taste to a dish. Gruger is a light cheese with a pronounced nutty flavor. Emmental - spicy, slightly sweet. Raclette has a rather specific taste (it is washed off with white wine). Ham, just like cheese, is designed to enhance the taste and aroma of chicken meat, therefore, the smoked and more aromatic it is, the richer the taste of ready-made schnitzels will be.
Often a lot of splatter is generated during a procedure such as beating meat fillets. In order not to get dirty yourself and not to splatter everything around, when you beat off the chicken breast, use a plastic bag or cling film. Just cover the top of the meat and everything will be clean.
If it is not possible to put schnitzels in a preheated oven, then when frying from the second side, reduce the heat and cover the pan with a lid. In this case, the meat will be fried and the cheese will become stringy.
In order for the crackers not to fall off during frying, and the crust turns out to be uniform, you need to place the schnitzels in the freezer for about 20 minutes before placing them in the pan.
The Right Size - Spicy Taste
If you form a schnitzel from one chicken breast fillet, the portion will turn out to be very large. You can do this, but for a banquet it will be more expedient to prepare products of a much smaller size. In this case, the fillet will need to be divided into 2 parts. That is, from 1 whole chicken breast, 4 very tasty tender schnitzels are obtained.
Applying culinary magic
Cordon Blue is a finished dish in itself. But you can experiment and surprise your household with original French schnitzel fillings.
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