Summer cordon bleu

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 654 Kcal, 44g Protein, 32g Carbohydrates, 38g Fat


  • Redcurrant sauce
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 0.5 dl vegetable bouillon
  • 3 tbsp cane sugar
  • 1 tsp rosemary, finely chopped
  • 250 g red currants
  • salt and pepper to taste
  • To stuff the meat
  • 0.5 tsp salt
  • 4 veal steaks (e.g. topside, approx. 150 g each), cut by the butcher for stuffing, pounded flat
  • a little pepper
  • 120 g cream cheese with herbs
  • 12 slices dry-cured country bacon
  • For the crumb coating
  • 1 eggs
  • 60 g breadcrumbs
  • 3 tbsp white flour
  • To fry
  • 4 tbsp clarified butter

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  • Redcurrant sauce

    Heat the oil and briefly sauté the shallot. Add the stock and sugar, cook over a medium heat for approx. 5 mins. Add the redcurrants and rosemary, season and simmer for approx. 10 mins. Leave to cool.
  • To stuff the meat

    Butterfly the meat and season both sides. Place 3 slices of ham on each steak, spread the cream cheese over the top. Fold the steaks over and secure with toothpicks.
  • For the crumb coating

    Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Roll the meat in the flour in batches, shake off the excess flour, roll it in the egg and then the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.
  • 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 until golden. Serve with the redcurrant sauce.
  • Serve with:

    Roast potatoes or French fries

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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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