Escalope cordon bleu
Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven.
It's a delicacy that most French children have eaten at home, or at the canteen.
It's a delicacy that most French children have eaten at home, or at the canteen.
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Last modified on: March 31th 2024
Keywords for this recipe:For 4 people, you will need:
- 1
4 chicken breasts - 2
250 g Bechamel sauce - 3
4 slices ham - 4
250 g Comté cheese - 5
100 g flour - 6
150 g breadcrumbs - 7
2 Eggs - 8
30 g butter - 9
30 g oil - 10
salt - 11
pepper - Total weight: 2,110 grams
Change measures:
Times for this recipe
Preparation: 1 hour 1 min.
Cooking: 32 min.
All in all: 1 hour 33 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Filling the cordons bleus
Place a chicken fillet in front of you, on a sheet of baking paper laid out on a chopping board.Turn the tip of the fillet towards you.
Stage 2 - 2 min.
Slit the fillet from top to bottom with a knife, but without cutting it in 2 completely...
Stage 3
...we want to be able to open it as a wallet afterwards.
Stage 4 - 1 min.
Lay a second sheet of baking paper over the fillet, then tap it (quite hard) with a pan...
Stage 5
...to flatten the fillet finely.
Season the top and bottom of each fillet with salt and pepper.
Season the top and bottom of each fillet with salt and pepper.
Stage 6 - 2 min.
Spread a layer of béchamel over the top of the fillet.
Stage 7 - 3 min.
Place a slice of ham on top, fill in the holes and cut off any excess fillet.
Stage 8 - 2 min.
Spread a second layer of béchamel over the ham.
Stage 9 - 2 min.
Place large slices of Comté cheese a little to the right of the middle of the fillet.
Stage 10 - 2 min.
Using the sheet of baking paper, fold the chicken breast over itself...
Stage 11
...then peel off the top sheet of paper.
Your cordon bleu is ready for breading.
Your cordon bleu is ready for breading.
Stage 12 - 20 min.
Do this for all the chicken fillets and set aside in a cool place.
Stage 13 - 2 min.
Stage 14 - 1 min.
Roll a cordon bleu in flour to flour it completely, tapping to remove excess flour.
Stage 15 - 1 min.
Dip the floured cordon bleu into the beaten eggs.
Stage 16 - 1 min.
And finally in the breadcrumbs.
Stage 17 - 20 min.
Place it on the final plate.
Do this for all the cordons bleus.
Do this for all the cordons bleus.
Stage 18 - 4 min.
Stage 19 - 8 min.
...and brown them well on each side (about 3-4 minutes)
Stage 20 - 20 min.
Then bake for 20 minutes at 180°C (360°F).
Stage 21
When the cheese just starts to come out, you can be sure that your cordons bleus are ready.
Stage 22
Serve immediately.
Remarks
This recipe can be used with other poultry, but also with veal escalope.
If you don't have Comté, use another cheese to suit your taste.
It's a recipe that all children love, which is why you can easily find many ready-made cordons bleus on the market, inexpensive and, alas, of very mediocre quality.
Try making them yourself, you'll see what a success you'll have!
The recipe can easily be prepared in advance, filling the fillets first, then putting them in the fridge for the next day and breading/cooking, or even freezing them for later.
Once breaded, however, it's best to cook them without delay, or freeze them.
If you don't have Comté, use another cheese to suit your taste.
It's a recipe that all children love, which is why you can easily find many ready-made cordons bleus on the market, inexpensive and, alas, of very mediocre quality.
Try making them yourself, you'll see what a success you'll have!
The recipe can easily be prepared in advance, filling the fillets first, then putting them in the fridge for the next day and breading/cooking, or even freezing them for later.
Once breaded, however, it's best to cook them without delay, or freeze them.
Keeping: Enjoy immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 380 150 % | 280 30 % | 350 50 % | 4,920 250 % | 20,590 250 % |
| Per 100 g | 20 7 % | 10 1 % | 20 3 % | 230 10 % | 980 10 % |
| Per person | 100 40 % | 70 7 % | 90 10 % | 1,230 60 % | 5,150 60 % |
How much will it cost?
- For 4 people : 21.89 €
- Per person : 5.47 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Comté cheese
Like these other recipes: Courgettes (zuchinis) , Cocotte eggs with Comté, Special Cheese and Walnut Sticks, Mornay Sauce, Gnocchi alla romana, ... See them all 35
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Ham "friand" pie, Spinach Croque-monsieur , Asparagus and spinach gratin, Harvest Gratin, ... See them all 29
Breadcrumbs
Like these other recipes: Fish in a seed crust, Scallops au gratin, Manou's zucchinis garnished, Greek-style stuffed courgettes, Tomatoes Provençal, ... See them all 17
Flour
Like these other recipes: Pancake batter, Caramelized apple "moelleux" cake, Dipping bread with cheese, Fillet of beef in a rosemary crust, Apple and almond cake, ... See them all 194
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