Chicken cordon bleu with cheese, ham, mushrooms, pineapple. Recipe in the oven, in a frying pan. Photo step by step

We take out the finished Cordon Bleu breasts

The chicken was fried, the cheese did not flow out

Garnish (I used “Motley” rice with vegetables as a side dish)

Cook with pleasure, eat with appetite!

RESTAURANT LE CHANTECLER

The most magnificent restaurant in Nice. Jean-Denis Rieblanc, a two-Michelin-starred chef, defines his cuisine and style as “inspired by Provence, paying tribute to its products and traditions.” He loves to convey his love for all things authentic and offers his guests a truly masterful menu, served in the living room in accordance with the best traditions of French cuisine. The restaurant is located in the Negresco Hotel. This is one of the most stylish and expensive establishments in the resort. The interior is decorated in pink and brown tones. The chef specializes in Mediterranean cuisine and classic French dishes. If you come here (you need to book a table well in advance), be sure to order cannelloni with frog's legs sauce, veal thymus with chorizo, fricassee of chanterelles and pasta, apple pie soufflé with sugar. Le Chantecler is equally famous for its 15,000-bottle wine cellar and its luxurious wood paneling dating back to 1751.

Let's start with the chicken breasts. They need to be washed thoroughly, removing all films and excess fat. After this, take a large and wide knife. Cut each chicken breast lengthwise into two pieces. It is most convenient to hold the top of the breast with your hand and move the knife parallel to the cutting board. As a result, you will get two thin pieces of chicken. Wrap them in cling film and beat them. The film will make the beating procedure noticeably cleaner and will not allow the chicken to fly away in all directions. You should get a piece approximately like the one in the photo. It will become the basis for cordon bleu. Rub it well with salt and pepper on both sides and drizzle with a little olive oil.

Now let's talk about the choice of cheese and ham. As I wrote above, they greatly influence the final taste of the dish, because the chicken absorbs all the flavors. Therefore, I try to take raw smoked ham, it has an excellent, pronounced taste. Of the cheeses, in my opinion, Gruyère is best...you can also take Emmental. However, see for yourself which cheese you like best, the main thing is not to take a neutral one. It’s better to take both cheeses and ham already sliced, as you’ll have a hard time cutting it yourself. Place a slice of ham on top of the chicken and top it with a couple of slices of cheese.
Roll it all up into a nice, tight chicken roll and secure with toothpicks. It is better to take the same number of toothpicks, so that later you know exactly how many you need to remove from the finished roll. I took two per piece. Place breadcrumbs in a separate bowl. Lately I haven't liked store-bought ones because they are too finely ground. In cordon bleu with ham and cheese, I want to feel the large pieces of breading. So I take white bread without crusts and put it in a blender. Grind into crumbs of the desired size and scatter on a baking sheet lined with baking paper. I put it in the oven, preheated to 200 degrees until golden brown (depending on the bread itself, this takes me from 3 to 5 minutes) and I get wonderful crackers.
Add dried garlic, onion powder, sweet paprika, dried thyme and a quarter teaspoon of salt to the crackers. Now each chicken roll needs to be rolled first in flour, then dipped in a beaten egg, and then tightly rolled in breadcrumbs. It is better to shake off the excess at each stage, otherwise the breading may fall off later. To keep your hands cleaner, it’s better to do it in this order: take the rolls and roll everything in flour. Place it on the board. Wash your hands. Place a bowl of beaten egg to your left. On the right - with breadcrumbs. With your left hand, dip the roll into the egg and throw it into the breadcrumbs. With your right hand, carefully bread it and transfer it to a wire rack. This will prevent a thick and sticky layer of breading from forming on your hands.
Place a baking sheet under the grill and place it all in an oven preheated to 180 degrees. Bake for about 30-35 minutes until done. By this point, the crackers should be golden and the cheese should be chewy. Remove the cordon bleu from the oven, cover with foil and let rest for 5-10 minutes to ensure all the juices are properly distributed. Carefully remove all toothpicks and serve. Below is a cutaway photo. Looks delicious, doesn't it?) The recipe is adapted from the English-language blog Fifteen spatulas. Many thanks to the author.

Cordon bleu

- This is a wonderful dish that is suitable for both a festive table and an everyday one.
The dish has roots in French and Swiss cuisine. Cordon bleu (in French, cordon bleu) literally translates to “blue ribbon.” But in essence it is veal schnitzel, which is breaded in breadcrumbs and fried in melted butter. The difference from a regular schnitzel is that a piece of cheese is placed inside and the schnitzel is wrapped in a roll. Therefore, cordon bleu can be called a separate, independent dish with its own separate history. This dish, by the way, is also made from chicken and turkey fillet. But today we will learn a recipe for making chicken cordon bleu with cheese
with step-by-step photos. Believe me, everyone will love the recipe!

How to make chicken cordon bleu with ham and cheese

Rinse the chicken fillet under running water and first cut it in half, and then cut each piece into 2 equal parts.
Remove all cartilage and chaff from the fillet to ensure it looks nice.
Wrap each piece of chicken fillet in cling film and beat with a kitchen hammer on each side until thin (but the meat should not tear).
Pepper and salt the fillet on both sides.
On another cutting board, thinly slice the cheese and ham and place a piece (2 pieces at a time) on the chicken fillet.
Fold the edges of the chicken fillet and wrap it in a roll.
Wrap each roll in cling film and place in the freezer for 30 minutes. This will make them easier to fry so they don't fall apart while frying.
In total you should get 4 rolls from one chicken breast. These preparations can be stored in the freezer for up to 45 days.
For breading, you need to beat the eggs and add a little water (this will make your mixture smoother and more uniform).
Roll your rolls first in sifted flour, then in the egg mixture, and then in breadcrumbs.
Heat a frying pan and pour in ghee or vegetable oil if you don’t have the first one. There should be enough oil to cover a third of the roll.
Fry over medium heat on both sides until a golden crust appears (since the meat is chicken and we beat it well, it cooks very quickly).

To Cordon Bleu
do not absorb oil when frying, you need to have enough oil in the pan. Otherwise, the oil will simply be absorbed into the rolls. Serve cordon bleu as a side dish or vegetable salad. Bon appetit!

This chicken cordon bleu recipe is a great way to cook white meat chicken so it's juicy and crispy on the outside. The Cordon Bleu filling of ham and cheese in the oven acquires a special delicate texture, which goes very well with the dense but soft meat. Rice is the best side dish for this dish. It goes well with chicken, and will not add extra calories to the serving, because rice, like white chicken meat, is an absolutely dietary product. Preparing the dish is not at all difficult.

What you will need:

— chicken fillet (white meat, 4 pcs.); — strip of ham (4 pcs.); — hard cheese, slice (4 pcs.); — butter (30 g); - flour (half a glass); - chicken egg (1 pc.); - breadcrumbs (half a cup); - salt (two good pinches); - ground hot pepper (pinch)

Recipe:

Rinse the chicken fillet under running water and then dry. On a cutting board, covered with cling film, pound the meat until it becomes thinner and softer. Use a knife to make an incision in each piece of fillet of such a size that the ham and cheese will fit into it later.
Rub the meat on all sides with the salt and pepper mixture, not leaving the areas inside the cuts unattended. This will allow the slices to be saturated with spices on all sides, distributing the natural flavor enhancers evenly.
Ham and cheese are placed inside the pockets obtained after cutting the chicken fillet. It is preferable to put the ham first, and then put the cheese on top. This will provide a fuller combination of flavors by spreading the cheese over the bacon, and then, after the chicken Cardon Bleu is cut into the plate, the cheese will “hug” the meat itself.
Prepare three containers, each for its own ingredient: eggs, flour, breadcrumbs. The egg should be brought to a homogeneous mass in its container, thoroughly mixing the white and yolk with a fork.
Carefully roll the chicken fillet with the filling into each container in turn. First in flour, then in egg, and finally in breadcrumbs.
Place semi-finished Cardon Bleu on a baking sheet; the oven should already be at 210 degrees. Let it bake for half an hour. Grease the baking tray generously with butter.

Boiled rice and mashed potatoes are an excellent side dish for chicken Cardon Bleu. The dish should be served hot, so that when the portion is cut, the cheese, melted from the high temperature of the oven, slowly flows out from the very middle, enveloping the dish with its aroma. This recipe for making Cardon Blue, which includes chicken breast, will allow you to fill yourself up with an incredibly tasty dish, while the number of calories will not scare those who are watching their figure, and the amount of protein will please those who are building muscle mass.

Useful tips and tricks

To simplify the cooking process while maintaining the taste of the dish, you can use the following recommendations:

When beating meat, be sure to cover the surface of the chicken with a plastic bag or cling film. Due to such a shell, the meat will not scatter throughout the kitchen and will remain intact;
so that during the heat treatment the chicken schnitzel does not open up, but retains its original shape, you can place the “semi-finished product” in the freezer for 20 minutes before frying. All products will be held together, thanks to which the dish will retain its pleasant appearance;
To cook schnitzel in the oven, it is best to use a special fireproof form. Juice and fats, which release additional ingredients during heat treatment, allow the dry chicken meat to be soaked. On a wide baking sheet, all the liquid will spread - the product will remain dry;
If desired, you can diversify the “breading” for the chicken. Often, when frying chicken, ground corn flakes, sesame seeds or nuts are added to the breadcrumbs. Due to additional ingredients, the finished dish becomes more satisfying and tasty;
To prevent vegetable oil (heated in a frying pan) from splashing during the frying process, you can add a little salt to the surface of the frying pan;
You can use more than just vegetable oil to fry chicken. To saturate the product, you can use full-fat (homemade) sour cream, mayonnaise, and sauces to taste.

Chicken breast is a fairly simpler product to prepare than veal. Due to its softness, as well as the ability to absorb taste and aroma, chicken is often replaced with other types of meat.

Cordon bleu (a dish with ham and cheese, veal or chicken) is a product with an unclear history. It is believed that the dish is the brainchild of Swiss cuisine, but with a French name - “Blue Ribbon”. There are many versions of its origin: the schnitzel was tied with a blue ribbon, or the chefs were inspired to create the dish because of the blue ribbon in a girl’s hair.

Cardon bleu with cheese. Recipe

Cardon Bleu can be made not only from chicken fillet. This dish also works great when using pork. This meat goes just as well with cheese. Pig meat is not as dietary as chicken breast, but it itself is quite juicy, which is undoubtedly a plus.

To prepare pork cardon bleu you will need:

— pork schnitzel (4 pcs); - cheese (4 slices) - egg (1 piece) - flour (half a glass); - breadcrumbs (package, or half a glass); - butter (50 g)

Cardon Blue with cheese: step-by-step recipe with photos

Recipe:

Rinse the pork. Before beating, it should be dried, since when beating undried meat, there is every chance of splashing the entire kitchen. Dry each piece, beat until soft, so that the fibers of the meat are broken. You can cover the pieces to be beaten with cling film or a regular plastic bag. It will protect the kitchen and the hostess from accidental splashes.
Season each slice of pork with salt and pepper. Just grate it, not sprinkle it. If you have time, you can leave the meat rubbed with spices in the refrigerator for an hour. This way it will be better saturated with taste.
Place the cheese on the edge of the schnitzel, wrapping the meat in a roll. If necessary, secure with a skewer. If the pieces of meat are not large enough to form into rolls, simply cover the cheese filling with the other end of the meat piece. The task of preparing Cardon Blue is to hide the cheese filling inside the meat shell, which then, when cut into a plate, will flow appetizingly out of the middle.
Preheat the oven over high heat to 250 degrees.
Grease the baking dish with oil to prevent the meat from burning.
Roll each piece of pork roll with cheese first in flour, then brush with raw egg, and then sprinkle with breadcrumbs. If the croutons do not stick well to the rolls, lightly press the breading directly onto the surface of the meat rolls.
All that remains is to put the Cardon Blue in the oven for 40 minutes and the dish is ready.

It is important not to open the oven door until it is time. Otherwise, the temperature regime will be disrupted, the crust will not be baked to the desired consistency, and the rolls will not be crispy and rosy enough. This rule applies not only to this Cardon Bleu recipe, but also to any other dish baked in the oven.

This version of preparing Cardon Blue with cheese goes well with a side dish of juicy fresh vegetables and aromatic herbs. A glass of red wine will not interfere with this royal dinner. This recipe for Cardon Bleu in the oven allows the housewife to have a whole 40 minutes of free time, because while the meat is cooking, there is no need to stir or turn it. And the result is magnificent - such a dish can proudly show off on the festive table.

The most popular recipe for making Cardon Bleu is with chicken. However, if you replace chicken fillet with turkey meat, you will get an equally successful combination of flavors that has a right to exist. In addition, turkey fillet is very similar in composition to chicken fillet, not inferior in the amount of protein. Turkey meat is also suitable for those who do not want to gain extra centimeters in the waist and hips, and for those who want to increase the volume of their biceps, for example.

Turkey Cardon Bleu Recipe

Necessary ingredients: - turkey fillet (500 g); - ham (100g); - cheese (70g); — egg (1 piece); - breading (1 cup); - salt, spices (to taste).

Recipe:

Cut the turkey meat into plates, each of which needs to be beaten. The meat should first be washed and dried. It is convenient to dry meat using disposable paper towels.
Sprinkle salt and favorite seasonings on both sides. The meat will turn out very tasty if you rub the sprinkled salt and seasonings over the surface of the slices. Then, during baking, it will be properly saturated with the taste of spices and salt evenly.
Place sliced cheese and a strip of ham on the edge of each piece of meat. This is the future filling; it should not be placed next to each other, but one on top of the other. It's better to put the ham first and then the cheese on it. Then, after baking, the cheese will melt and spread throughout the ham, combining the flavors.
Cover the filling with the second edge of the meat layer, and fasten the edges with a special culinary skewer, so that during further manipulations, the secret middle does not go away.
Pour the flour into a wide, not too deep plate.
Break the egg into a small cup, stirring it with vetch until smooth.
Place breadcrumbs on a flat surface or in a shallow dish.
Carefully and thoroughly coat the meat envelopes in all three products, observing the order - first flour, then egg, and only then breadcrumbs.
Place the resulting pieces on a baking sheet, greased with oil, so that the meat envelopes do not come into contact with each other.
Bake for 40 minutes in the oven on high heat (250 degrees).

There are dozens of different recipes for making cutlets. They can be fried breaded, add several types of minced meat, use various spices, and so on. And to diversify your usual dish, you can use the Cordon Bleu recipe.

According to the classic recipe, the dish uses veal schnitzels, inside of which they place a filling of cheese and ham. The meat is then breaded and fried. But the modern Cordon Bleu recipe has undergone many changes. Not only beef, but also pork and chicken are now used as a base. Only the filling remains unchanged: cheese wrapped in a slice of ham.

Ready cutlets can be a complete meal. Most often, Cordon Bleu, the recipes for which we will present below, is served with vegetable salads, various sauces and side dishes.

Cooking pork Cordon Bleu

When preparing, we will follow the recipe with the photo “Cordon Bleu” step by step. First, wash the pork meat and pat dry with napkins. Then cut into equal pieces, at least two centimeters thick. Cover the meat with film and beat it lightly with a hammer.

Next, cut a pocket in the middle of each piece of chopped pork and sprinkle with salt and pepper. The next thing to do is prepare the filling for the schnitzel. To do this, cut a piece of cheese and a piece of ham into fairly thin strips. After this, wrap the strip of cheese in a strip of ham and place it in the previously made pocket, the edges of which must be connected with a toothpick.

The preparation of the schnitzels according to the Cordon Bleu recipe used is completed, now they need to be fried. To do this, prepare three plates in which to place flour, eggs, beaten with a whisk, and breadcrumbs. Pour oil into a non-stick frying pan, place on heat and wait for it to heat up.

Roll pieces of stuffed meat in flour, then dip in eggs and finally bread in breadcrumbs. Thanks to this procedure, the meat turns out soft and tender after frying. Place the prepared pieces of meat in a heated frying pan and fry until fully cooked, ten to twelve minutes on each side. The “Cordon Bleu” dish prepared according to the recipe, a photo of which can be found in the review, is ready.

Place the tender pieces of pork meat, fried until golden brown and stuffed with ham and cheese, on a plate with lettuce leaves. Add chopped fresh vegetables to it, sprinkle with fresh dill. If desired, you can top with sour cream and serve. This tasty, satisfying and healthy dish will please your loved ones.

Classic veal recipe

Tender veal flesh with a slight salty flavor of ham.

Ingredients:

sea salt;
veal tenderloin – 140 g;
melted butter;
cheese - 1 layer;
milk;
black pepper;
ham - 1 layer;
chicken egg – 1 pc.;
breadcrumbs).

Preparation:

Cut off a piece of veal. Sprinkle with pepper. Spice up. Wrap the ham around the cheese. Place on chop and wrap. Release the air.
Pour milk into the egg. Mix.
Place the workpiece in flour. Dip into milk mixture. Roll in breadcrumbs.
Place melted butter in a frying pan. Fry cordon bleu with ham and cheese. A crispy crust should form on the surface.

If you have time, you can pour lemon juice over the meat in advance and leave for 2 hours. Thanks to this preparation, the dish will turn out much more tender.

Making chicken cordon bleu

Wash the chicken meat well and dry it with napkins. Place on a cutting board, cut down the middle, but not all the way through. Cover the top with food-safe film and beat lightly with a meat mallet. Place the chopped chicken breasts on a baking sheet and pour over soy sauce: one tablespoon per breast. Let the breasts soak for twenty minutes.

Cut cheese and ham into thin strips. Place a piece of ham, cheese and more ham on one half of the chicken breast. Sprinkle with dill and cover with the other half of the breast. Make an envelope with stuffing inside. Connect the ends of the brisket with a toothpick.

Place a frying pan with a thick bottom on the fire, add oil and wait until it heats up. Beat the eggs in one small bowl and add the breadcrumbs to another. First dip the chicken breasts in the egg, then roll in breadcrumbs and place in a heated frying pan. Fry until done on each side for ten minutes. Chicken breast cordon bleu recipe is ready. Place on a plate, garnish with chopped fresh vegetables, sprinkle with dill and serve.

How to make from pork

The meat melts in your mouth, the delicate cheese filling enchants and leaves no one indifferent. Try and prepare a delicious snack for your family.

Ingredients:

120 g flour;
melted butter;
140 g ham;
black pepper;
120 g cheese;
8 pork schnitzels;
salt;
2 eggs;
60 g breadcrumbs (breadcrumbs).

Preparation:

Beat the eggs. Beat off the meat schnitzels. Using a sharp knife, make an incision inside to form a pocket. Rub each piece with pepper and salt.
The plates will require ham and a piece of cheese. Place cheese on ham and wrap. To prevent the cheese from leaking out during cooking, pierce the pieces with a wooden skewer
.
Place in flour. Then into eggs and crackers. Place in a frying pan with oil. Fry. It is recommended to cook over medium heat with a lid on.

Preparation

We will take the classic Cordon Bleu recipe (see photo of the dish below) and use veal tenderloin for this. Wash the meat well and dry it. Place on a wooden board. Cut into pieces at least two centimeters thick. Cover with film and carefully beat the meat with a special kitchen hammer; it is recommended to use the side without cloves to break down the fibers.

Now you need to cut a pocket in each piece of meat. To do this, you need to use a sharp knife in the middle, along the piece of meat, to make an incision, but not all the way. The next thing to do is prepare the filling for Cordon Bleu from veal with cheese and ham. Cut prepared cheese and ham into thin strips. Place two strips of cheese in the cut pocket of each piece of meat, with a strip of ham between them. Secure the edges of the pockets with toothpicks.

For the further cooking process we will need three small plates. Place eggs, wheat flour and breadcrumbs beaten in a blender. Next, pour sunflower oil into a non-stick frying pan and place on fire. Wait until it warms up well.

Roll pieces of veal stuffed with cheese and ham in wheat flour, then dip well in beaten eggs and finally coat in breadcrumbs. Due to this triple coating, the meat will be juicy and tender. Place pieces of meat in a heated frying pan and fry for about ten to fifteen minutes on one side, then close the lid and fry for the same amount on the other side. Place Cordon Bleu with cheese and ham prepared according to the above recipe on a plate. Serve with fresh vegetables or boiled potatoes.

With mushrooms

An ideal option for lovers of mushroom dishes.

Ingredients:

chicken fillet – 4 pcs.;
greens – 25 g;
salt - a pinch;
olive oil – 6 tbsp. spoon;
egg – 1 pc.;
onion – 1 pc.;
mushrooms – 260 g, boiled;
ketchup – 2 tbsp. spoons;
ham - 4 plates;
flour – 5 tbsp. spoons

Preparation:

Place mushrooms and onion in a meat grinder. Grind.
Chop the greens. Mix with mushroom mixture. Mix. Place in a frying pan. Add oil and ketchup. Fry. Sprinkle with pepper. Add some salt. Mix. Cool and mix with a large spoon of flour.
Beat the chicken meat. Add chopped ham and fry. Fold in the edges of the meat. Secure with a toothpick. Dip in flour, then in egg and breadcrumbs. Place in a frying pan. Fry. Cook covered over low flame.

To make the dish juicy, soft and aromatic, follow these simple tips:

Choose only fresh meat pieces that have not been frozen. The meat should be slightly pink and smell nice. There should be no foreign aromas.

We take out the finished Cordon Bleu breasts

The chicken was fried, the cheese did not flow out

Garnish (I used “Motley” rice with vegetables as a side dish)

Cook with pleasure, eat with appetite!

RESTAURANT LE CHANTECLER

In another search for an interesting chicken recipe, I came across the beautiful name “Cordon Bleu”. Yes, at first it was the name that interested me, but then, after looking at the products and the cooking method, I decided that this recipe suits me according to all the criteria: fast, effective and tasty.

What is Cordon Bleu? This is a stuffed schnitzel. It contains only three products: meat (pork, chicken), ham and cheese. To finish, a breading of flour, eggs and breadcrumbs is used.

Why this dish has become so popular among many chefs, you will understand when you try it. And cordon bleu is easy to prepare.