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Cordon bleu classic with ham and cheese

Classic Cordon Bleu with Ham and Cheese

Juicy veal with ham and cheese under a crisp golden crust. These days, "cordon bleu" usually means chicken breast rolled around ham and cheese. But the classic version of the dish was made with tender veal — and that's the original we're making today.

Maria

Recipe author

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Composition / ingredients

Servings:

Veal

600

Ham

100

Hard cheese

Ground black pepper

Salt

Breadcrumbs

100

Egg

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 17 g

Fats 38 % 15 g

Carbohydrates 18 % 7 g

229 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make classic cordon bleu with ham and cheese? You'll need: about 1¼ pounds (600 g) of boneless veal or beef; 3½ ounces (100 g) of ham; 3 ounces (80 g) of cheese; and ground black pepper and salt to taste.
Step 2:

Cut the meat into slices no more than ⅜ inch (1 cm) thick.
Step 3:

Cover the meat with plastic wrap or a zip-top bag and pound it thin with a meat mallet. Pound from one side only, so you don't tear through the slice — otherwise the melted cheese will leak out.
Step 4:

Season the meat with salt and pepper.
Step 5:

Cut the ham into thin slices as well.
Step 6:

Cut the cheese into thin slices.
Step 7:

Lay 1 to 2 slices of ham on each slice of veal. Top with 1 to 2 slices of cheese.
Step 8:

Roll the meat up into a tight roll, tucking in the side edges so the cheese won't leak out.
Step 9:

For the breading you'll need: 3½ ounces (100 g) breadcrumbs; 1 egg; 4 tablespoons milk.
Step 10:

Whisk the egg with the milk until smooth. Spread the breadcrumbs out on a flat plate.
Step 11:

Dip the rolls into the beaten egg.
Step 12:

Then roll them thoroughly in the breadcrumbs to coat.
Step 13:

Heat vegetable oil in a skillet and fry the cordon bleu on all sides until golden brown.
Step 14:

Serve the cordon bleu hot. Enjoy!

The dish that lends its name to the world's most prestigious culinary school — in France, the trendsetter of the food world — has fans everywhere. Translated literally, "cordon bleu" means "blue ribbon," which has little to do with the ingredients. The story behind the name is murky, and there are several theories: from an Order of St. Louis awarded on a blue ribbon, to the idea that schnitzel was once tied with a blue ribbon when served. Either way, it's under this name that a simple veal roll stuffed with cheese and ham won over the world. Notably, cordon bleu was originally made from veal or beef schnitzel pounded as thin as possible. These days beef is often swapped for chicken to keep it more affordable.
Important: the wrong pan can ruin even the best recipe. Look into how to choose the ideal pan for different dishes.
Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. It's worth reading up on the right frying temperature, the best oils for frying, and which ones to avoid altogether.
Any cheese works for this dish — hard, semi-hard, or soft like mozzarella. The key is that it's tasty, good quality, free of milk-fat substitutes, and melts well.