Cordon Bleu Two Ways
Make French-style cordon bleu two ways: classic chicken with ham and Gruyère, or veal with pancetta and blue cheese.
🍽 2 servings
⏱ Prep: 40 min
🔥 Cook: 20 min
⏰ Total: 60 min
📊 Medium
Ingredients
- 2 Chicken fillets (chicken version)
- 2 slices Slices good-quality ham (chicken version)
- enough to fill Gruyère cheese, shaved (chicken version)
- 2 tbsp Butter, for cooking (chicken version)
- 2 Veal steaks (veal version)
- 2 slices Slices pancetta (veal version)
- 100 g Blue cheese (veal version)
- 0.5 cup Fine breadcrumbs
- 3 tbsp All-purpose flour (for breading)
- 1 Whole egg, beaten (for breading)
- to taste Salt
- to taste Black pepper
Instructions
- Flatten the selected meat between parchment sheets using the flat bottom of a saucepan or meat mallet. Chill at least 30 minutes.
- Season meat. For chicken: layer ham and Gruyère. For veal: layer pancetta and blue cheese.
- Roll neatly into roulades. Trim if necessary. Refrigerate approximately 10 minutes.
- Coat each roulade in flour, then beaten egg, then breadcrumbs.
- Melt butter in a skillet over medium heat. Cook approximately 5 minutes per side while basting.
- Transfer to a preheated 160°C / 320°F oven. Bake approximately 10 minutes or until safely cooked through.
Nutrition
550 cal/serving
35g protein
20g carbs
35g fat
Chef's Notes
Food Safety: For chicken, cook to a minimum internal temperature of 165°F / 74°C. For whole-cut veal, cook to 145°F / 63°C followed by a 3-minute rest. Do not rely on visual color alone. The source's conflicting 65°C / 160°F equivalency is incorrect (65°C ≈ 149°F, not 160°F) and is not published here.