Veal cordon bleu
4 servings
30 minutes
Veal cordon bleu is an exquisite French dish, embodying elegance and culinary mastery. Its history begins in Europe, where the traditions of breading and roasting meat became popular. Tender veal fillet is pounded thin and enriched with layers of aromatic ham and smooth cheese, creating a harmony of textures. After double breading and frying in oil, a crispy golden crust forms that conceals juicy meat. This delicacy is served hot, revealing a rich creamy flavor and a slight saltiness from the ham. It pairs perfectly with vegetable sides, light sauces or fresh salads. Cordon bleu is not just a dish but a true culinary masterpiece that delights gourmets worldwide.
1
Prepare everything for breading. It's easiest to use 3 plates: one for flour, one for beaten eggs, and one for breadcrumbs.
- Wheat flour: to taste
- Chicken egg: 1 piece
- Breadcrumbs: to taste
2
Pound the veal. Place a piece between two sheets of parchment and pound it well with something flat and heavy. Do not use a hammer with spikes, as they tear the meat fibers. Let the veal be no more than 5 mm thick.
- Veal fillet: 4 pieces
3
Place ham on the meat, then add cheese on top. Then, roll everything into a roulade; the meat should stick well, be brave.
- Ham: to taste
- Hard cheese: to taste
4
Coat the patties in flour. Then dip them in beaten eggs and place them on a plate with breadcrumbs. Repeat the process, but without flour this time. Now we have a strong crust.
- Wheat flour: to taste
- Chicken egg: 1 piece
- Breadcrumbs: to taste
5
Put the cordon bleu in the refrigerator for 10 minutes.
6
During this time, heat a 1 cm layer of oil in a pan and preheat the oven to 180 degrees.
- Sunflower oil: to taste
7
Quickly fry the cordon bleu in oil until golden brown.
- Sunflower oil: to taste
8
Cook the cutlets in the oven for 5–7 minutes.