If you want to bring the famous Wiener Schnitzel to the next level, try making Cordon Bleu which could almost be described as the “luxury” version or the “little brother” of the Wiener. This dish – veal with delicious melted cheese, hearty ham and a crispy bread coating as its crowning glory – is an all-round favourite.
- 4 Schnitzel (pork, veal or chicken)
- 8 ham slices
- 4 cheese slices (Emmentaler or Gouda)
- 1-2 eggs (for coating)
- 150 g flour (for coating)
- 200 g breadcrumbs (for coating)
- oil (for frying)
- lemon (for garnish)
Directions for Cordon Bleu
- Firstly, beat the Schnitzel with a meat mallet until thin and make small incisions in the ends. Season both sides with salt and pepper.
- For the filling: cover half of each Schnitzel with a slice of ham and a slice of cheese and then a second slice of ham.
- Roll up the Schnitzel and either beat the edges closed with a meat mallet or close with cocktail sticks.
- For the coating, whisk the eggs in a dish. Coat the Schnitzel in flour, dip in the egg and then coat in breadcrumbs.
- Last but not least, heat plenty of oil in a pan and fry the Cordon bleu on both sides until golden brown. Remove and place on kitchen paper to remove any excess oil.
Would you like to try something different with your Schnitzel? It couldn’t be easier. You can, for example, try a variation of Cordon Bleu such as Leberkäs (sausagemeat loaf) Cordon Bleu or Courgette- or Melanzani-Cordon Bleu – simply bread the vegetable in the same way as the meat.
JUST ONE MORE THING
Crisy baked is what you love? Then have a look at our theme world – deep fried.
It still isn’t clear how the stuffed Schnitzel got the name Cordon Bleu. Perhaps there was a French chef in the court of Ludwig XV or a Swiss cook on a passenger ship in 1933? Even if we don’t know who invented the Cordon Bleu, it means, translated from the French, “blue ribbon” which is an award presented in France for outstanding culinary skills. In everyday language it can also mean a particularly good cook.