Escalope cordon bleu


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.
16 K 5/5 (3 reviews)
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Last modified on: March 31th 2024
For 4 people, you will need:

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Times for this recipe
Preparation: 1 hour 1 min.
Cooking: 35 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
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.
Escalope cordon bleu

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.
Escalope cordon bleu
Slit the fillet from top to bottom with a knife, but without cutting it in 2 completely...

Stage 3
Escalope cordon bleu
...we want to be able to open it as a wallet afterwards.

Stage 4 - 1 min.
Escalope cordon bleu
Lay a second sheet of baking paper over the fillet, then tap it (quite hard) with a pan...

Stage 5
Escalope cordon bleu
...to flatten the fillet finely.

Season the top and bottom of each fillet with salt and pepper.

Stage 6 - 2 min.
Escalope cordon bleu
Spread a layer of béchamel over the top of the fillet.

Stage 7 - 3 min.
Escalope cordon bleu
Place a slice of ham on top, fill in the holes and cut off any excess fillet.

Stage 8 - 2 min.
Escalope cordon bleu
Spread a second layer of béchamel over the ham.

Stage 9 - 2 min.
Escalope cordon bleu
Place large slices of Comté cheese a little to the right of the middle of the fillet.

Stage 10 - 2 min.
Escalope cordon bleu
Using the sheet of baking paper, fold the chicken breast over itself...

Stage 11
Escalope cordon bleu
...then peel off the top sheet of paper.

Your cordon bleu is ready for breading.

Stage 12 - 20 min.
Escalope cordon bleu
Do this for all the chicken fillets and set aside in a cool place.

Stage 13 - 2 min.
Escalope cordon bleu

The breadcrumbs

Pour into an 100 g flour plate, then into another beaten 2 eggs plate, and into a 3rd 150 g breadcrumbs plate.

Place the 3 plates side by side on your work surface: 1) Flour, 2) Egg, 3) Breadcrumbs, and at the end an empty plate.

Stage 14 - 1 min.
Escalope cordon bleu
Roll a cordon bleu in flour to flour it completely, tapping to remove excess flour.

Stage 15 - 1 min.
Escalope cordon bleu
Dip the floured cordon bleu into the beaten eggs.

Stage 16 - 1 min.
Escalope cordon bleu
And finally in the breadcrumbs.

Stage 17 - 20 min.
Escalope cordon bleu
Place it on the final plate.

Do this for all the cordons bleus.

Stage 18 - 4 min.
Escalope cordon bleu

Cooking

Preheat your oven to 180°C (360°F).

In an ovenproof skillet, melt 30 g butter and 30 g oil over high heat.

When hot, place the cordons bleus in the skillet...

Stage 19 - 8 min.
Escalope cordon bleu
...and brown them well on each side (about 3-4 minutes)

Stage 20 - 20 min.
Escalope cordon bleu
Then bake for 20 minutes at 180°C (360°F).

Stage 21
Escalope cordon bleu
When the cheese just starts to come out, you can be sure that your cordons bleus are ready.

Stage 22
Escalope cordon bleu
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.
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 recipe380 RDI=150 %280 RDI=30 %350 RDI=50 %4,920 RDI=250 %20,590 RDI: 250 %
Per 100 g20 RDI=7 %10 RDI=1 %20 RDI=3 %230 RDI=10 %980 RDI: 10 %
Per person100 RDI=40 %70 RDI=7 %90 RDI=10 %1,230 RDI=60 %5,150 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, leaven, egg
How much will it cost?
  • For 4 people : 21.90 €
  • Per person : 5.50 €

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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)
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