Spring cordon bleu

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 656 Kcal, 50g Protein, 22g Carbohydrates, 40g Fat


  • To stuff the steaks
  • 8 slices cured ham
  • 120 g Brie (e.g. Brie filled with fresh garlic), cut into four equal pieces
  • 4 veal steaks (approx. 160 g each), cut by the butcher for stuffing, pounded flat
  • a little pepper
  • 0.5 tsp salt
  • For the crumb coating
  • 2 tbsp white flour
  • 100 g panko breadcrumbs
  • 1 eggs, beaten
  • To fry
  • 6 tbsp clarified butter

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  • To stuff the steaks

    Place 2 slices of ham on top of each other (overlapping), top with a piece of cheese and shape into a parcel. Place the cheese parcel on top of half a steak. Fold the other half over the top, press the edges together firmly. Repeat the process for the remaining steaks. Season the meat, secure with toothpicks if necessary.
  • For the crumb coating

    Roll the meat in the flour in batches, shake off the excess, dip in the egg and then the panko breadcrumbs. Press firmly on the crumb coating.
  • To fry

    Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the cordon bleus over a medium heat for approx. 4 mins. on each side. Remove and drain on paper towels.
  • Serve with:

    Baby spinach and green asparagus.

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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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