Cordon blue (chicken or veal)
8 veal fillets (1 cm thick)
or 8 chicken fillets
8 slices cheese
8 slices cooked ham
freshly ground pepper
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© Janneke'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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