Good afternoon, dear readers! Welcome to the food blog pages! Don't know what to cook delicious for dinner? Make schnitzels with us using the oven-roasted turkey cordon bleu recipe.

Cordon bleu is made from young beef (the classic way), or pork, turkey or chicken breast, stuffed with ham and cheese. The dish turns out quite juicy and satisfying. Served with side dishes and salads.

At the end of the main recipe, a method for making a gentle creamy garlic sauce is described!

Why should cordon bleu be in the arsenal of every housewife? Yes, because

Firstly, it is a dietary product, since turkey is considered the healthiest meat.
Secondly, this is homemade food, not semi-finished products containing stabilizers, flavors and preservatives.
Thirdly, you can prepare amazing schnitzels for future use by folding them neatly into the freezer.
Fourthly, the preparation procedure is quite simple!
Fifth, this dish will decorate even the festive table.

Let's start cooking!

Ingredients (for 4 servings):

1. Turkey breast - 400 gr;

2. Flour, crackers - for breading;

3. Eggs - a couple of pieces;

4. Ham - 4 pieces;

5. Cheese - 4 pieces;

6. Salt, pepper - to taste;

7. Fresh greens;

8. Vegetable oil for frying.

Cooking method:

1. Divide the turkey breast into fairly wide pieces. Next, cut each schnitzel lengthwise down the middle, pressing down with the palm of your hand. It is necessary to cut not completely, but a little before reaching the opposite edge. Get a kind of "pocket".

2. With the flat side of a meat pounder, beat the meat so that the schnitzel is the same thickness everywhere. The texture of the meat should be uniform, without bumps. Salt and pepper each piece. It is advisable to marinate the meat in soy sauce in advance for a couple of hours.

3. Place a piece of ham and cheese on a half of the schnitzel.

4. Cover with the second half and fasten with a toothpick so that the ham and cheese do not stick out. Do the same for the rest of the meat pieces.

5. Now do the breading. Prepare 3 deep plates: first add flour;

6. In the second - beat in the eggs, lightly salt and pepper, mixing with a fork;

7. In the third - pour the breadcrumbs for breading.

8. Roll each schnitzel on all sides in flour. While patting, shake off excess flour.

10. Lastly, roll in breadcrumbs, especially on the sides.

11. Fry cordon bleu in a pan in well-heated oil for 4 minutes on each side.

12. It is necessary to fry over medium heat, otherwise the crackers may burn. Determine readiness by golden brown.

13. Remove all toothpicks from the meat. After this procedure, you can leave the cordon bleu in the oven, heated to 220 degrees, for 10 minutes. The meat will cook even more.

Put the finished schnitzels on paper napkins to drain excess fat. Serve hot, with sauce, garnished with sprigs of fresh herbs.

Check out the garlic butter sauce recipe!

Mince 4 peeled garlic cloves and fry until golden brown in vegetable oil. Add 500 ml of cream (fatty) to the garlic and boil for 10 minutes, stirring constantly. The sauce should be quite thick. Remove from heat and strain through a strainer. It remains to add finely chopped dill!

Bon Appetit! We hope you enjoy this recipe for juicy ham and cheese schnitzels that doesn't run out thanks to the triple breading. Subscribe to updates of the culinary blog, leave your wishes and questions. We will be happy to help!

Schnitzel "Cordon Bleu" is considered the national dish of Swiss cuisine, however, because of its name, it often finds itself on lists of recipes for French cuisine.

A chop or, as it is often called, a Cordon Bleu cutlet is traditionally made from a thin layer of veal or a slice of pulp with a pocket for stuffing, but there are many variations, and we will discuss the most interesting of them in this article.

How to cook "Cordon Bleu"?

I would like to answer this question by referring to the most common recipe for a dish using beef as a base.

Ingredients:

• beef pulp - 300 g;
• eggs - 2 pcs.;
• ham - 50 g;
• Gruyère cheese - 70 g;
• salt, pepper - to taste;
• breadcrumbs - for sprinkling.

Cooking

We cut the beef into slices of 2 cm, each of which we cover with a film and beat off to a centimeter thickness. The resulting schnitzel is flavored with salt and pepper, in the center we lay out thin slices of ham and cheese. We wrap the schnitzel so as to completely cover the filling, and chip off the resulting envelope with toothpicks.

Now the beef chop is sent to an egg beaten with salt, and then sprinkled with breadcrumbs. If necessary, repeat the procedure, fry Cordon Bleu until golden brown, and then let it reach in the oven for 7-10 minutes at 180 degrees. Serve with your favorite sauce, garnished with herbs.

Chicken fillet "le cordon bleu"

The chicken variant of the famous cordon bleu is usually the most popular. Why? Everything is extremely simple: chicken is easier and faster to cook, it is cheaper, more convenient and more useful. Why not trust the majority of hostesses who have already tried this dish and serve chicken fillet "le cordon bleu" at dinner tonight?

Ingredients:

• chicken fillet (halves) - 4 pcs.;
• cheese "Emmental" - 100 g;
• ham - 100 g;
• flour - 3 tbsp. spoons;
• butter - 1 tbsp. a spoon;
• egg - 2 pcs.;
• breadcrumbs - for sprinkling;
• salt, pepper - to taste.

Cooking

Before preparing Cordon Bleu, the chicken fillet should be seasoned and beaten to a thickness of 1-1.5 centimeters. Then we do everything as in the previous recipe: a slice of ham, then cheese (we do not change the sequence), tightly roll the chop turning it into a roll, fix everything with toothpicks, and bread as follows: first in the egg, then in the flour, again in the egg, and after in breadcrumbs. Before baking, chicken cutlets are fried until crispy, and then left to reach in the oven for another 20 minutes at 180 degrees.

Serve ready-made schnitzels with a low-fat side dish, like boiled rice or durum wheat pasta.

Turkey cordon bleu - recipe

Chicken cordon bleu recipe can be safely replaced with turkey meat and some additions, which we will discuss below.

Ingredients:

Cooking

Cut the turkey fillet into thin plates and beat off to a thickness of 0.5 cm, season and, as usual, place a piece of ham and cheese on one of the halves, fix the schnitzel with toothpicks.

In a small bowl, mix the breadcrumbs, a little grated parmesan (2-3 pinches) and spices. Dip the schnitzel in a beaten egg, then in breadcrumbs and fry in vegetable oil in a pan or deep-fried until golden brown. Put the finished Cordon Bleu chops on paper napkins to absorb excess oil. Serve with a light vegetable salad or on its own - truly, a dish worthy of a king! Bon Appetit!

Turkey cordon bleu with suluguni rich in vitamins and minerals such as: choline - 14.5%, vitamin B5 - 13.7%, vitamin B6 - 27.4%, vitamin PP - 41.6%, phosphorus - 21.7%, selenium - 40, 4 %

What is useful cordon bleu from turkey with suluguni

• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

A complete guide to the most useful products you can see in the application

The dish originated in France. Its name literally means "blue ribbon". There are two versions of its origin.

According to one of them, Louis XV awarded the cook with a blue ribbon for the schnitzel she cooked with ham and cheese filling. According to another, when serving this dish for the first time, the chef decorated it with a blue ribbon. The product was highly appreciated not only in France, but also abroad.

The benefits and harms of the dish

The properties of a dish depend on its composition. Since cordon bleu usually includes meat, cheese and ham, it can be a stretch to call it useful.

The ingredients are high in calories, and they cook it with the addition of oil, which makes the food even fatter. Therefore, its abuse can lead to weight gain, high cholesterol and cardiovascular disorders.

Nevertheless, meat contains animal proteins needed by the body, and cheese is one of the sources of calcium and other trace elements. Therefore, you can include the dish in the diet. In addition, there are different options for its preparation - with lean meats and a slight addition of sunflower oil. They are less harmful to the figure and blood vessels, because they contain less fat.

Difficulty, cooking time

The difficulty level of this dish is medium. If desired, even a novice cook can cook it, but he may have difficulties - the main problem is to prepare meat pockets, inside of which the ham and cheese filling is placed. You need to get used to doing it. The remaining stages of execution do not require significant effort.

It will take about an hour to prepare the dish. It depends on the selected ingredients. Certain types of meat need a longer heat treatment than others.

Food preparation

Preparing the necessary ingredients is easy. The main thing is to choose fresh meat. The taste of the dish and its benefits depend on its quality. Therefore, it should be purchased only in good stores or from trusted sellers.

The ham must also be fresh and of good quality. It is desirable that it is not too fatty - this will reduce the calorie content of the dish.

You can take any cheese, focusing on your taste. But you should choose from hard varieties - Cordon Bleu, melted for cooking, is not suitable.

Spices are added to taste. This applies to their number and type. Usually pepper is added, but exotic seasonings can also be used.

Flour for breading is used wheat, preferably the highest grade. You will also need fresh eggs - homemade or store-bought.

How to make breadcrumbs? Video from Ilya Lazerson:

How to cook beef cordon bleu with cheese and ham?

In the classic version, beef meat is used, and cheese and ham are used as the filling. It is worth studying the features of cooking a dish from it.

To work, you need components such as:

• beef - 600-800 g;
• ham - 150 g;
• flour - 100 g;
• cheese - 100 g;
• breadcrumbs (or dry white bread) - 50 g;
• eggs - 2;
• ground black pepper;
• salt;
• melted butter (or sunflower).

The prepared products are enough to prepare 6-8 Cordon Bleu rolls. If necessary, the number of ingredients can be increased to get more servings.

Begin work with the preparation of breadcrumbs. To do this, dry white bread is rubbed on a grater. You can also buy ready-made breadcrumbs at the store.

Step-by-step recipe for making Cordon Bleu in the photo:

Wash the meat under running water and cut it into pieces (their thickness should be about 2 cm). Pieces should be lightly beaten off, after covering them with cling film. Care must be taken not to compromise integrity.

A cut is made in the middle of each piece to make a pocket of meat. Sprinkle all pockets with salt and pepper.

Cheese and ham are cut into small plates. Pieces are wrapped in ham and placed in meat pockets.

The edges of the pockets are pierced with toothpicks so that the cheese melted during cooking does not flow out.

Beat the eggs with a whisk. Pour flour and breadcrumbs onto two separate plates.

Each piece is first rolled in flour, then dipped in the egg mixture, and then rolled in breadcrumbs.

Pour sunflower oil into a frying pan and heat it up. Breaded pockets should be laid there and fried on both sides. Each will take 10-12 minutes.

When ready, a golden crust forms. It is on it that you can determine the readiness of food.

The number of calories in 100 g of the product is 169. Each such serving contains 13.40 g of proteins, 9.56 - carbohydrates, 11.87 - fats.

cooking options

This option is less caloric. It will require the following products:

• chicken fillet - 3;
• cheese - 100 g;
• ham - 150 g;
• breadcrumbs - 100 g;
• egg - 2;
• flour - 70 g;
• vegetable oil - 100 g;
• greenery;
• black pepper;
• lemon;
• salt;
• tomatoes.

Ham and cheese are cut into thin slices. Films and veins are removed from the chicken fillet. Each piece is cut lengthwise, but not completely. The far edge must remain intact.

The resulting pieces are unfolded, covered with cling film and carefully, so as not to damage the fibers, beat the workpiece with a hammer with small teeth. Next, the film is removed. Fillets are peppered and salted. For breading you will need eggs and crackers, as well as flour. All these components are placed in different containers. The eggs are beaten. The flour is sifted. Breadcrumbs are simply poured onto a plate. After that, you can form blanks for frying.

Pieces of cheese are laid out on the unfolded layers of chicken, and slices of ham are laid on top of them. Then add another layer of cheese. Both must be wrapped with chicken fillet so that the filling is completely hidden inside.

The result is rolled in flour, dipped in an egg and rolled in breadcrumbs. When all parts of the chicken fillet are processed, sunflower oil is strongly heated in a deep frying pan. You can add a piece of butter to it.

The blanks are dipped one by one into boiling oil. It will take 2 to 5 minutes to fry on one side. The schnitzel is taken out and placed on a plate lined with paper towels.

Video recipe:

This option will require the following components:

• chicken breasts - 2;
• vegetable oil - 500 g;
• hard cheese - 100 g;
• eggs - 2;
• champignons - 100 g;
• salt - 0.5 tsp;
• crushed crackers - 100 g.

Rinse and chop the mushrooms, salt and fry. The breast is cut into fillets. A large longitudinal incision is made in each piece, but not completely. The workpiece is unfolded and sprinkled with salt.

The cheese cut into rectangles is laid in a layer on one side. On top of it is a layer of mushrooms. The filling is covered with the second part of the fillet. The edges must be secured with toothpicks. Each piece is dipped in eggs and rolled in breadcrumbs.

It is necessary to fry semi-finished products in a deep frying pan. Sunflower oil is heated in it and blanks are carefully lowered there. The fire during frying should be minimal. Cooking time on each side is about 5 minutes.

You will need the following components:

• pork ham - 2 kg;
• smoked bacon - 1;
• egg - 2;
• cheese - 100 g;
• onion - 2;
• white bread - 4;
• pepper;
• vegetable oil - 50 ml;
• salt.

The bone is removed from the pork ham, and the remaining meat is passed through a meat grinder. Finely chopped onion and crumbled bread are added to it (it can be crushed with a blender). You need to beat the eggs into the minced meat, add pepper and salt and knead all the ingredients well.

The mass should be homogeneous. It is laid out on a cling film in a fairly thin layer, on top of which bacon cut into strips is placed. Grated cheese is sprinkled on top of the bacon. Form a roll (food film will help with this) and place it in the oven, heated to 200 degrees. To determine the readiness of the dish, you can use a toothpick. If clear juice is released when pierced, the dish is ready.

Ingredients for its preparation:

• chicken breast - 1;
• cheese - 8;
• flour;
• boiled ham -150 g;
• breadcrumbs - 100 g;
• pepper;
• vegetable oil - 100 g;
• butter - 25 g;
• flour - 25 g;
• garlic - 2 cloves;
• mustard - 1 tbsp. l.;
• milk - 400 ml;
• grated parmesan - 30 g;
• greenery;
• salt.

Lay cling film on top of cutting board. Meat is placed on it, covered and beaten off. The resulting dense and thin piece is sprinkled with salt and pepper.

Spread ham and cheese, pre-cut into small slices, on top. The stuffing is wrapped with chicken meat to make a roll, which is placed in the refrigerator for half an hour. After that, the semi-finished product is sprinkled with flour, dipped in beaten eggs and breaded with breadcrumbs. It should be fried in vegetable oil until golden brown.

The preparation of the sauce begins with melting the butter. Garlic crushed to a gruel is added to it and, constantly stirring, flour, salt and pepper are poured. Pour milk into this mixture, add parmesan and mustard. The sauce should simmer over low heat until it has a uniform consistency.

Video recipe:

Turkey cordon bleu

This version of the dish is prepared using the following products:

• turkey breast - 400 g;
• eggs - 2;
• cheese -100 g;
• crushed crackers -100 g;
• ham - 100 g;
• vegetable oil - 50 ml;
• pepper;
• greenery;
• salt.

Divided into pieces. Each of them is cut in the middle to form a pocket. They should be salted and sprinkled with pepper or marinated using soy sauce. Small pieces of cheese and ham are placed inside the pockets. The edges are fastened with toothpicks.

In three separate containers prepare flour, crushed crackers and eggs with pepper and salt. Semi-finished products are alternately dipped in flour, beaten eggs and breadcrumbs. Frying is carried out in boiling oil over medium heat. After the appearance of the crust, you can remove the toothpicks and place the dish in the oven for another 10 minutes (temperature 220 degrees).

The components for it are:

• hard cheese - 100 g;
• pork - 800 g;
• flour - 100 g;
• ham - 130 g;
• eggs - 2;
• melted butter - 50 g;
• black pepper;
• crackers;
• salt.

Pork meat is cut into schnitzels about 2 cm thick. Having beaten them off, pockets are formed, making a wide and deep incision in the side. After sprinkling the blanks with pepper and salt, a piece of cheese wrapped with ham is placed inside each. To prevent the cheese from flowing out during frying, fix the edges with pins or toothpicks. The blanks are breaded first in flour, then in beaten eggs and crushed breadcrumbs. It will take about 10 minutes to fry on each side.

Care must be taken when beating meat, as integrity must be maintained. Breadcrumbs are best made at home. Before serving, the dish can be decorated with herbs. It goes well with a variety of sauces.

Baked turkey fillet roll with cheese and smoked pork.

What to cook from:

Turkey fillet - 1 kg

Raw smoked pork slices - 8 pcs.

Cheddar cheese slices (for toast) - 4 pcs.

Salt

Ground black pepper

Butter - 40g

Chicken egg - 1 pc.

Breadcrumbs

Cooking

Cut the fillet lengthwise like a book, unfold and beat off. Salt and pepper.

Place cheese slices on top. Put slices of raw smoked meat on them.

Roll up the fillet and tie with twine. Salt and pepper on top.

Dip roll in beaten egg and coat in breadcrumbs. Fry on all sides in hot oil.

Lay the roll on a baking sheet. Cover a baking sheet with foil and bake in the oven for 45-60 minutes at 180 degrees.

In the last 20 minutes, remove the foil so that the roll is browned.

You can serve the roll hot, as a second course with a side dish, and cold, cut into slices.

Bon Appetit!