Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Preparation step 1 Summer cordon bleu with Prama ham, mozzarella and basil. Gourmets use buffalo mozzarella…. for the Italian schnitzel cordon bleu variant.
Prepare ingredients
Have the butcher cut the meat thinly from the topside or from the back.
Butterfly schnitzel from the saddle of pork or saddle of veal are ideal.
Provide filling and ingredients.
Preparation step 2 Beat the schnitzel covered with foil.
Beat meat
Rinse the meat slices and pat dry, then unfold and place between cling film.
Pound the meat slices lightly and set aside.
Preparation step 3 Scrambled eggs in a bowl, seasoned with salt and pepper.
Prepare breading
Sift the flour and set aside.
Put the beaten and whisked eggs and the breadcrumbs in bowls.
Season the egg with salt and pepper.
Preparation step 4 Beat the veal or pork schnitzel lightly, season with salt and pepper, wrap the cheese in the ham and place on the schnitzel.
Fill escalope
Top each slice of ham with a slice of cheese and fold together.
Season the pounded meat slices on both sides with salt and pepper.
Place the ham and cheese and some plucked basil on one half of the prepared schnitzel and place the other half on top.
Preparation step 5 Fold the escalope together and secure with toothpicks.
Fix escalope
Secure the filled schnitzel with a toothpick.
Preparation step 6 Turn the prepared, stuffed escalope in flour. Be sure to follow the order when breading: flour, egg, breadcrumbs… the breading sticks to the cordon bleu because of the flour.
Flour escalope
Next, season the filled escalopes with salt and pepper, coat them in the flour on both sides and then dip them in the beaten egg.
Preparation step 7 Next, dip the floured cordon bleu in the beaten egg and gently roll in the breadcrumbs.
Bread escalope
Then roll in the breadcrumbs and coat the filled schnitzel evenly by pressing gently.
The method of preparation is first mentioned in the book “Lucullus zu Escoffier” from 1949.
Only in 1956 was it gastronomically mentioned in Germany in the book “Die Hotel- und Restaurationsküche”.
The stuffed and breaded schnitzel became a popular dish in Germany in the 1970s.
You can be creative when choosing cheese and ham. Emmental, Gouda, mozzarella, rosemary ham, air-dried ham,…
Ingredients tip from chef Thomas Sixt
Cordon bleu Schnitzel prepared Austrian style. The filling with mountain cheese and smoked bacon, as a side dish potato salad with lamb’s lettuce and pumpkin seed oil…
4. Cordon Bleu with Chicken and other Meat Variants
You can prepare your cordon bleu with different types of meat, the following list will help you choose:
Pork –> pork schnitzel from pork loin, pork topside or pork fillet Turkey meat –> Have the butcher cut the turkey escalope from the turkey breast thinly for the filling Veal –> veal schnitzel from the topside, veal loin schnitzel or veal fillet Chicken –> Skinless chicken breast prepared as butterfly cutlets
Important note: Pork schnitzel and veal schnitzel can be pounded well and thinly.
Therefore, the following preparation in the pan goes very well.
Turkey escalopes and stuffed chicken breasts are usually thicker to prepare, so frying them floating in hot fat at a temperature of 165-170°C is a good recommendation.
Heat the frying fat, a temperature of 170-180°C is appropriate.
5. Cheese Selection for Cordon bleu
You can find popular types of cheese for filling the schnitzel in the following list with comments:
Emmental –> In combination with boiled ham, the classic Cordon Bleu Gouda –> Next to Emmental, the classic and a bit finer in taste Raclette –> Strong taste, goes well with bacon, bacon and boiled ham Appenzeller –> Spicy, strong taste, goes with all types of ham Gruyere –> Depending on the degree of ripeness, it is spicy and piquant with a note of fruit, suitable for all types of cheese Gorgonzola –> Suboptimal for wrapping, wonderfully flavorful as a filling in combination with pears and walnuts Bavaria Blu –> Pleasantly spicy and very fine in combination with Black Forest ham or bacon slices Mozzarella –> Pleasantly refreshing in combination with basil, Parma ham or pancetta or guanciale
Summer cordon bleu with Prama ham, mozzarella and basil. Gourmets use buffalo mozzarella…. for the Italian schnitzel cordon bleu variant.
6. Ham Variants for Cordon bleu
Matching the above overview of cheese variants, you will find tips for different types of ham here:
Cooked ham –> Toasted ham or fine ham for the classic filling Bacon –> Fine, lightly smoked bacon with a hearty taste Bacon –> Strong smoky flavor and very spicy Black Forest ham –> Strong taste, smoky and spicy with juniper aroma Parma ham or San Daniele ham –> Fine, light aroma from the air- dried ham Pancetta or Guanciale –> Fine aroma, but very rich in fat.
Optionally, you can add fresh herbs to your filling.
Pleasant companions are thyme and basil, please use herbs de Provence very sparingly!
If you like toast Hawaii , you can fill the Cordon Bleu with pineapple!
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Very fine guide – It tasted excellent to us, and we were not even in the kitchen yet. Top instructions… Thanks for the eye candy 🙂
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Laugh… Thank you!
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Hi Thomas,
great recipe, I have one Question:
Is there a special reason why you only fry the cordon bleu in rapeseed oil?
Thanks Steffen
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Hello Stefan, rapeseed oil is particularly good for frying. Sunflower oil and real lard is fine too. It should be heat-resistant oils that you use for frying in the pan. Kind regards Thomas
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Hello Thomas,
that's a good idea with the bacon and i like it. What's your favorite variant?
Would like to cook this for my brother-in-law Ernst this weekend.
Thank you for the reply and the great recipe! Greetings from Michaela
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Hello Michaela, I recently experimented with rosemary ham and Appenzell cheese, it was really nice. Thank you for your nice comment! Kind regards Thomas
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Simply fine, thanks to the chef of this site! Greetings Julia
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Hello Julia, thanks for your nice compliment, send best regards from the kitchen! Good luck Greetings Thomas Sixt
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Hello Thomas Sixt,
thank you for the great recipe and the many pictures and ideas.
I've been reading your blog for a long time and now I wanted to leave you a few lines.
I have cooked the stuffed great schnitzel several times.
Lastly, we had incorporated a nice aged brie cheese into the filling.
Something fine is only available to eat at home. I'll stay tuned and look forward to more great ideas from your kitchen. Maike sends you lots of love 🙂
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Hello Maike! Thanks for your nice lines. I sometimes put truffle brie in the filling and combine that with an air-dried ham. Just try it, it tastes really delicious! Thomas Sixt sends warm greetings from the kitchen
Very fine guide – It tasted excellent to us, and we were not even in the kitchen yet. Top instructions… Thanks for the eye candy 🙂