Cordon blue (chicken or veal)

(8 pcs)


8 veal fillets (1 cm thick)

or 8 chicken fillets

2 eggs

8 slices cheese

8 slices cooked ham

freshly ground pepper



75 gr butter convert conversion

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's Recipe pages - meat recipes, calf meat. Easter menu

How to prepare:

Cut the fillets open like an envelope and brush the inside with beaten egg.

Place in each fillet a fitting piece ham and a smaller slice cheese and close the meat.

Seal with a cocktail stick.

Rub the cordon blue with salt and pepper, coat with egg and breadcrumbs, coat again after 10 minutes drying.

Heat the butter in a frying pan and fry the cordon blues on both sides brown.

First published: April 12, 2003, Netherlands
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