Veal Cordon Bleu Recipe
Love love love this recipe, have done all my life. It never gets old and as our tastes have matured and the variety of hams and cheeses on the market have grown, this dish keeps on taking on a new palate.
If you still love the tasty cheddar and cured ham, go with it, but honey baked hams and smooth melting Swiss cheeses add a nice touch.
I also always use homemade breadcrumbs, made with a sourdough bread and fresh herbs from my garden and finely grated parmesan.
I serve my cordon bleu with my home made tomato soup as a sauce, it's a winner every time and always looks impressive.
This recipe is not as hard as it sounds, give it a try this weekend. And don't forget the soup as well. Happy cooking!
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Veal Cordon Bleu with Mushroom & Herb Cheese Wine Sauce
Veal Cordon Bleu
Tonight were making a classic entrée from France… Veal Cordon Bleu
We’ll take thin sliced veal, black forest ham, smoked gruyere and gouda cheese, and spinach leaves and wrap it up into a roll. We’ll dip it in eggs and coat it with Italian bread crumbs, and sautee in extra virgin olive oil. We’ll top it off with a mushroom & herb cheese wine sauce, and serve it with green beans and penne rigate.
Our mise en place for tonight’s dish is
Four Thin Slices of Veal
Sliced Black Forest Ham
Sliced Smoked Gruyere and Gouda Cheese)
Spinach Leaves
Three Eggs
Flour
Italian Breadcrumbs
Extra Virgin Olive Oil
2 oz each of Natalie’s lemon juice and lime juice
1 Cup of Chardonnay Wine
1 Cup of Chicken Stock
8 oz of sliced Mushrooms
3 oz of Garlic & Herb Cheese
1 Cube of Garlic Puree
3 Chopped Shallots
Salt & Pepper
½ Cup of Heavy Cream
1 Stick of Unsalted Butter
½ Box of Penne Regate
1 Tablespoon of Tumeric for the Pasta Water
Green Beans
Our first step is to place a piece of plastic wrap onto your cutting board and lay out the four pieces of thin sliced veal. Season with salt and pepper. Add the sliced ham, the spinach leaves, the sliced gouda cheese, and the sliced gruyere cheese. We overlapped the ham to help keep the cheese from oozing out once it is heated. Wrap the sides up, and then roll the top down to the bottom as tight as possible. Once everything is rolled, put it in the middle of the plastic wrap, fold the wrap over, hold the ends, and roll it so that the roll becomes very tight. Repeat the rolling process a few times, and once it is nice and tight, place it into the refrigerator for at least 30 minutes.
In a large stainless steel pan, add in a few tablespoons of extra virgin olive oil and a few chunks of butter. Turn the heat to medium and allow the butter to melt. Take the roll out of the refrigerator and unwrap the plastic. Dip the roll into the plate of flour. Then into the eggs, and into the breadcrumbs. Ensure that the entire roll is coated with the breadcrumbs.
Put the roll into the pan of butter and olive oil and sautee it for three minutes. Using a large spoon, baste the butter and olive oil onto the roll, then turn it to cook for another three minutes, and repeat this process until all sides are brown. Then put the roll onto a sheet pan with aluminum foil on it. Turn the oven on to 325 degrees, and place the pan into the oven for 10 minutes. After 10 minutes, turn the oven to 170 degrees so that the cordon blue roll stays warm.
Time to make our sauce. Add the shallots to the pan or butter and olive oil. Give it a stir and sautee for about five minutes. Add in the sliced portobello mushrooms, give them a nice stir so that they are all coated with the butter and olive oil, sautee for about 10 minutes until they are golden brown. Add in the garlic puree and cook it for a minute and a half. Add in the chardonnay wine and turn the heat up to high. Add in the chicken stock, the Natalie’s lemon juice and lime juice, give it all a stir and let it simmer for about 10 minutes.
Pull the pan out of the oven; we want the cordon bleu to cool before we slice it.
Add in the heavy cream to the pan of sauce, and then add in a large chunk of the Boursin herb cheese. Give it a nice stir, let the cheese melt into the sauce, then turn off the heat. The sauce will thicken as it cools.
Now we’ll slice the veal cordon blue roll. We’re using a slicer; but you can use any knife that you like just make sure that the knife is very sharp. We want to slice through the cordon bleu roll, not smash it.
And now its time to plate our dish…
And there it is ! Veal Cordon Bleu, thin sliced veal, with black forest ham, smoked gruyere and gouda cheese, and spinach, rolled and dipped in flour, eggs, and Italian bread crumbs, sauteed in extra virgin olive oil and drizzled with a mushroom & herb cheese wine sauce.
It was delicious !
Until next time,
Bon Appetit.
Ciao,
Mark
Chicken Cordon Bleu – Bruno Albouze
This mouthwatering dish combines succulent chicken breast, creamy comté cheese, and jambon de Paris, all encased in a crispy breadcrumb coating. Get ready to elevate your culinary skills with this elegant recipe!
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VEAL CORDON BLEU ???? [Veal Escalope with cheese]
Did you know that in Spain they also have their own version of veal cordon bleu? they call it cachopo They put a Veal Escalope with cheese and dry-cured beef or ham in the middle and another veal escalope on top. Also, they use blue cheese that boosts the flavor and juiciness. YOU MUST TRYI IT. It is probably one of the best ways of combining cheese and meat ever.
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