2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cordon Bleu - Veal schnitzel in an appetizing crispy crust stuffed with ham and cheese is a delicious delicacy whose history began a long time ago.
The name of this schnitzel translates from French as blue stripe. According to legend, it is also due to the many blue stripes that the dish has received at various culinary competitions in France. An Order of the Blue Ribbon has even been created.
But cordon Bleu is considered a dish of Swiss cuisine and according to one legend is the brainchild of a Swiss chef. At the end of the 19th century, a culinary school called Cordon Bleu was opened in Paris.
Today, this school has branches around the world and trains over 20,000 people who want to become chefs. The diploma from the Cordon Bleu school guarantees that the most sophisticated restaurants will want to accept the new chef.
Cordon Bleu has won a place in the hearts of lovers of good food because it is very tasty and is prepared in a short time.
In order to prepare cordon bleu according to a classic recipe, you need quality beef. One thick piece of beef or two thin beef steaks is needed to prepare a cordon bleu for one portion.
A cut is made in the thick piece of meat, where a rectangle of blue cheese or Emmental cheese is placed, and a piece of ham is placed on it.
If cordon bleu is made from two thin steaks, put the cheese and ham between them. The edges of the meat are fixed with toothpicks.
The meat is breaded in flour and then in beaten eggs with salt. Finally dipped in breadcrumbs. Fry the schnitzel in oil and leave it on a napkin to drain off the excess fat.
A very tasty cordon bleu is obtained if a variation of the classic recipe is made and instead of beef a combination of chicken and pork is used.
If before filling the meat with stuffing, it is marinated in a mixture of soy sauce and fresh milk with spices to taste, the quality of the schnitzel will be much better, it will become more tender and fragrant.
Cordon Bleu is served hot and a side dish of lettuce and mashed potatoes.
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