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German Cordon Bleu

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I love this dish made into a sandwich served between two slices of a French baguette. Can also make this with chicken breast split in half lengthwise and pounded thin. Whichever route you choose, it's DELICIOUS!

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Rate this recipe 3.9/5 (34 Votes)
German Cordon Bleu 1 Picture

Ingredients

  • SPICES:
  • 8 slices pork schnitzel pounded thin (pork loin, or chicken breast)
  • 4 tablespoons plain bread crumbs
  • 2 medium size eggs
  • 3 tablespoons flour
  • 6 slices boiled ham (any mild ham)
  • 6 slices Gouda cheese (can also use Swiss, Ementeler cheese)
  • 3 tablespoons paprika powder (mild or sweet and hot)
  • 1 tablespoon curry
  • 2 tablespoons white and black pepper
  • 2 tablespoons Fondor, optional
  • 2 tablespoons olive oil

Details

Servings 8
Adapted from mybestgermanrecipes.com

Preparation

Step 1

Pound the meat, wash it and pat it dry with kitchen paper.

Mix all spices, fill them in an empty jar and mix well. Sprinkle the spice mix on every slice and side.

Place on one schnitzel a slice of ham and cheese. Put the meat slices together and fix them with needles, the best is to use rouladen needes, so they won't fall apart.

Beat eggs in a big enough deeper plate like a soup dish and add some of the spice mix. Mix well.

On another plate place some flour, and on a separate plate bread crumbs. Roll the Cordon Bleu first in flour then in the eggs, finally in the bread crumbs. The Cordon Bleu must be covered very well with bread crumbs.

Heat oil in a big skillet and fry the meat slices from all sides, first on high heat, then reduce heat to medium.

GRAVY:

When the Cordon Bleu is done you can use the fond to make a delicious gravy. Bring the skillet briefly to high heat, add a small chopped onion and saute until transparent, reduce heat to medium and add 100ml (.42 cup) red wine and 150 ml (.63 cups) water. Bring to a brisk boil, sieve in some flour, add salt, pepper and paprika powder to taste, bring again to a brisk boil.
Serve with potato salad, French fries or fried potatoes.

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