Roquefort cordon bleu


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 640 Kcal, 52g Protein, 25g Carbohydrates, 36g Fat


Ingredients

  • Cordon bleu
  • 4 veal steaks (e.g. round, flank, each approx. 150 g), cut for stuffing and pounded flat by the butcher
  • a little pepper
  • 0.25 tsp salt
  • 8 slices dried meat (jerky) (e.g. Bresaola)
  • 200 g blue cheese (e.g. Roquefort), broken into chunks
  • For the crumb coating
  • 3 tbsp white flour
  • 1 eggs
  • 100 g breadcrumbs
  • To fry
  • 4 tbsp clarified butter

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Instructions

  • Cordon bleu

    Butterfly the meat and season both sides. Place two slices of meat on each steak, spread the cheese over the top. Fold the steaks over and secure with toothpicks.
  • For the crumb coating

    Empty the flour and breadcrumbs each into a shallow dish. Beat the egg in a deep dish. Turn the steaks in the flour in batches, shaking off the excess flour, then coat in the egg then the breadcrumbs. Press the breadcrumbs down firmly.
  • To fry

    Heat the clarified butter in a frying pan. Reduce the heat, fry the cordon bleus over a medium heat for approx. 4 mins. on each side.
  • Serve with:

    Cranberry sauce

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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