Cordon Bleu

How to prepare a cordon bleu . When we see the term ” cordon bleu ” in a letter or recipe book . Refers to a meat recipe usually from a specific preparation of meat fillets  that are stuffed and then battered.

It may not sound so much with this name, but it is similar to a Milanese or escalope. For those of my generation this recipe has accompanied us at home since childhood.

It is a simple recipe to make and a classic in the recipes of our mothers and grandmothers, the typical beef fillet stuffed with cheese and ham , although they did not call them “cordon bleu”. What I can tell you is that it was one of my favorites, and accompanied by some delicious fried potatoes, it was a real feast for me.

This Cordon Bleu is still the base of more recipes such as the adaptation that we already have on the blog, the chicken cordon bleu , the traditional  flamenquins , the simple booklets of loin , the owners, my well-loved   Asturian  cachopo or the Italian saltimbocca .  

A well-known and appreciated recipe, which appeals to both children and adults. Traditionally it has been made with beef, but it can also be done with other meats such as pork, chicken, turkey, etc. I hope you are encouraged to prepare it in your homes and of course, that you enjoy it as much as I do.

Preparation of the “Cordon Bleu” fillet

In the ingredients I have put the fillets must be thin, to be able to fill them better. And then it is not too thick to fry.

If the ones we have are not thin, a good trick is to arrange them between transparent plastic wrap and hit them with the base of a metal saucepan, thus achieving a thinner thickness.

1. We prepare our ingredients to make the recipe in an organized way and thus, faster. In 3 dishes we have the flour, the breadcrumbs and the 2 beaten eggs. We reserve until the moment of the batter.
2. We spread a fillet and season to taste. In one of the halves, we place a slice of cooked ham and a cheese slice on it.
3. We close with the other half of the fillet, pressing on the edges so that the meat unites well and the filling remains inside.
4. If they are too tight for them to be well closed, you can do it by inserting a toothpick so that it does not open later in the pan.

Frying and presentation of the Cordon Bleu

1. In a wide frying pan, pour abundant olive oil (one finger high) and heat. The stuffed fillets, we pass them first by flour, then by the beaten egg (we drain the excess) and finally by the breadcrumbs.
2. We check that the entire surface is well covered, the complete batter prevents the cheese from being released from the interior.
3. We fry with the oil very hot (but without smoke) on one side. When it starts to turn golden, we flip it over.
4. We want to get a crispy batter, golden in color, the meat at its point and the filling with the melted cheese on the ham.
5. I recommend not frying too long so that the meat is very tender.
6. We remove and reserve on absorbent paper to release excess oil.
7. To accompany these “cordon bleu” fillets, some fried potatoes are perfect, with the cut that you like the most.

We already have our delicious breaded steaks for dinner or lunch any day of the week. I hope you enjoy this recipe, it is very simple and tasty.

I encourage you to visit more perfect meat recipes  for your weekly menu, a tupper option for the yummy curro. You can see all the step by step photos of the cordon bleu recipe   in this album. Follow the photos or the video and it will be perfect for you.

Curiosities about the Cordon Bleu

• As you have noticed this term is French, and coming from the neighboring country it is not surprising that it has a very old background.
• In 1578, King Henry III of France created the order of the Knights of the Holy Spirit. The most exclusive of his kingdom, consisting of elected members of the aristocracy. The emblem carried by these knights was the Cross of the Holy Spirit, adorned with a blue ribbon or bow: the “ cordon bleu ”.
• Their meetings were famous for the delicious dishes that were tasted, prepared by magnificent French chefs. It could be said that it was a true Gourmet Club, where the art of good eating was extolled. Even the cooks wore aprons accompanied by that blue ribbon so representative.
• In relation to this dish we have found another curious story. It gives the origin of this preparation to the cook of a Swiss ocean liner that crossed the Atlantic in the 1920s in record time. The captain received a blue ribbon in recognition of his feat.
• To celebrate the event, the captain commissioned the chef to make a special recipe, on the condition that he brought cheese. The latter prepared a fillet of beef stuffed with cheese, battered and fried . He presented the dish with the same name of the award to the boat: Cordon Bleu .