Best German Cordon Bleu Recipes

CHICKEN CORDON BLEU I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

PORK CORDON BLEU

Steps:

• On one half of butterflied pork cutlet, place one slice of ham and two slices of cheese then fold/cover with other half of cutlet and secure open sides with toothpicks.
• Dip into eggs then bread crumbs.
• Season with salt and pepper.
• In large skillet heat oil and butter then cook cutlets on each side until crisp and cooked through.
• Remove and blot dry before serving.

GERMAN CORDON BLEU RECIPE - (4.1/5)

Steps:

• 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.

CHICKEN CORDON BLEU II

Steps:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.