Good afternoon, dear readers! Welcome to the culinary blog! Not sure what to cook delicious for dinner? Make schnitzels with us using the oven baked turkey cordon bleu recipe.

Cordon blue are prepared from young beef ( classic way), or pork, turkey breast or chicken, stuffed with ham and cheese. The dish turns out to be quite juicy and satisfying. Served with side dishes and salads.

At the end of the main recipe, there is a description of how to make a delicate creamy garlic sauce!

Why exactly should the cordon blue be in the arsenal of every hostess? Yes, because,

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

5. Cheese - 4 pieces;

6. Salt, pepper - to taste;

7. Fresh herbs;

8. Vegetable oil for frying.

Cooking method:

1. Divide the turkey breast into large enough pieces. Next, cut each schnitzel along the middle, pressing down with the palm of your hand. It is necessary to cut not completely, but slightly before reaching the opposite edge. You will get a kind of "pocket".

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

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

4. Cover with a second half and secure with a toothpick to keep the ham and cheese from sticking out. Repeat the same procedure for the remaining pieces of meat.

5. Now get on with the breading. Prepare 3 deep plates: pour flour first;

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

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

8. Roll each schnitzel in flour on all sides. Pat and shake off excess flour.

10. Last but not least, roll in breadcrumbs, especially on the sides.

11. Fry the cordon blue in a skillet 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 doneness by golden brown.

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

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

Write down your creamy garlic sauce recipe!

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

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

The dish appeared 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 prepared with a ham and cheese filling. According to the other, 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 Blue usually includes meat, cheese and ham, it can hardly be called useful.

Ingredients possess high calorie content, but it is cooked with the addition of oil, which makes the food even fatter. Therefore, its abuse can lead to weight gain, increased cholesterol and cardiovascular disorders.

However, meat contains animal proteins that the body needs, 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 variants its preparation - with low-fat types of meat and a slight addition of sunflower oil. They are less harmful to the figure and blood vessels, since they contain less fat.

Complexity, cooking time

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

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

Food preparation

To prepare necessary ingredients easily. 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 trusted sellers.

The ham must also be fresh and of good quality. It is advisable that it is not too greasy - 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 blue melted for cooking is not like.

Spices are added to taste. This applies to their number and type. Pepper is usually added, but exotic spices can also be used.

Wheat flour is used for breading, preferably top grade... You will also need fresh eggs- home or store.

How to make breadcrumbs? Video from Ilya Lazerson:

How to cook beef cordon bleu with cheese and ham?

V classic version beef is used, and cheese and ham are used as filling. It is worth studying the features of cooking with it.

To work, you need components such as:

• beef - 600-800 g;
• ham - 150 g;
• flour - 100 g;
• cheese - 100 g;
• bread crumbs (or dry White bread) - 50 g;
• eggs - 2;
• ground black pepper;
• salt;
• ghee (or sunflower).

The prepared products are enough for making 6-8 Cordon Blue rolls. You can increase the amount of ingredients if necessary to get more servings.

Start by making bread crumbs. To do this, dry white bread is grated. You can also buy ready-made bread crumbs at the store.

A step-by-step recipe for making Cordon blue in the photo:

The meat is washed under running water and cut into pieces (their thickness should be about 2 cm). The pieces must be slightly beaten off, having previously covered them with cling film. Care should be taken not to compromise integrity.

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

The cheese and ham are cut into small slices. The pieces are wrapped in ham and placed in meat pockets.

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

Beat eggs with a whisk. Pour flour and crackers on two separate plates.

Each piece is first rolled in flour, then immersed in egg mixture, and after that - roll in breadcrumbs.

Poured into the pan sunflower oil and warmed up. Breaded pockets should be placed there and fried on both sides. Each will take 10-12 minutes.

When finished, a ruddy crust forms. It is by it that you can determine the readiness of the food.

The number of calories per 100 g of the product is 169. Each such portion contains 13.40 g of proteins, 9, 56 - carbohydrates, 11, 87 - fats.

Cooking options

This option turns out to be less high-calorie. It will require the following products:

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

The 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 end must remain intact.

The resulting pieces are unrolled, covered with cling film and carefully, so as not to damage the fibers, beat off the workpiece with a hammer with small teeth. Next, the film is removed. Fillet is pepper and salted. For breading, you need eggs and crackers, as well as flour. All these components are placed in different containers. Beat the eggs. The flour is sieved. The breadcrumbs are simply poured onto a plate. After that, you can form preforms for frying.

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

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

The workpieces are dipped one by one into boiling oil. Roasting on one side will take 2 to 5 minutes. The schnitzel is removed and placed on a plate lined with paper towels.

Video recipe:

This option requires the following components:

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

Rinse and chop the champignons, salt and fry. The breast is cut into fillets. A large longitudinal cut 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 there 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 bread crumbs.

Fry semi-finished products in a deep frying pan. Sunflower oil is heated in it and the workpieces are carefully lowered there. The frying fire should be kept to a minimum. Cooking time on each side is about 5 minutes.

The following components are required:

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

The bone is removed from the pork leg, and the remaining meat is passed through a meat grinder. Finely chopped onion and crumbled bread are added to it (you can grind it with a blender). You need to drive 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 cling film a sufficiently thin layer, on top of which bacon cut into strips is placed. Pre-grated cheese is sprinkled on top of the bacon. Form a roll (cling film will help with this) and place it in an oven preheated to 200 degrees. You can determine the readiness of the dish with a toothpick. If clear juice is released when piercing, the dish is ready.

Ingredients for its preparation:

• chicken breast - 1;
• cheese - 8;
• flour;
• boiled ham -150 g;
• bread crumbs - 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;
• greens;
• salt.

Clay wrap is placed on top of the cutting board. They place meat on it, cover it and beat it off. Sprinkle the resulting dense and thin piece with salt and pepper.

Top with ham and cheese, pre-cut into small slices. Wrap the filling 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 sauce starts by melting the butter. Garlic, chopped to the state of 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 smooth consistency.

Video recipe:

Turkey cordon blue

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;
• greens;
• 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 pickled 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 crackers. Frying is carried out in boiling oil over medium-high heat. After the crust appears, 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;
• ghee - 50 g;
• black pepper;
• crackers;
• salt.

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

Care must be taken when beating meat to maintain its integrity. Breadcrumbs are best prepared at home. Garnish with herbs before serving. It goes well with a variety of sauces.

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 %

Why is turkey cordon bleu with suluguni useful?

• Choline is a 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. 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 conversion of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the 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. Insufficient vitamin intake is accompanied by disruption 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 a 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-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.

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

Schnitzel "Cordon Blue" is considered national dish Swiss cuisine, however, due to its name, it is often included in the lists of French cuisine recipes.

The chop or, as it is often called, the Cordon Blue cutlet is traditionally made from a thin layer of veal or a slice of pulp with a pocket for the filling, but there are many variations, and we will tell you about the most interesting of them in this article.

How to prepare Cordon Blue?

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

Ingredients:

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

Preparation

Cut the beef into 2 cm slices, cover each of which with foil and beat off to a centimeter thickness. Season the resulting schnitzel with salt and pepper, put thin slices of ham and cheese in the center. We wrap the schnitzel so as to completely cover the filling, and chop 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 the "Cordon Blue" until golden brown, and then let it cook in the oven for 7-10 minutes at 180 degrees. Serve with your favorite sauce and garnish with herbs.

Chicken fillet "le cordon bleu"

The chicken version of the famous Cordon Blue 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 housewives who have already tried this dish and serve chicken fillet"Le cordon bleu" at dinner tonight?

Ingredients:

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

Preparation

Before preparing "Cordon Blue", the chicken fillet should be seasoned and beaten to a thickness of 1-1.5 centimeters. Next, we do everything as in the previous recipe: a slice of ham, then cheese (we do not change the sequence), tightly fold the chop, turning it into a roll, fix everything with toothpicks, and bread as follows: first in an egg, then in flour, again in an egg, and after in breadcrumbs. Chicken cutlets before baking, fry until crisp, and then leave to go 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.

"Cordon blue" from turkey - recipe

The Chicken Cordon Blue recipe can be safely replaced with a variant with turkey meat and some additions, which we will discuss below.

Ingredients:

Preparation

Cut the turkey fillet into thin plates and beat it 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, combine the bread crumbs, a little grated Parmesan (2-3 pinches) and the spices. Dip the schnitzel in a beaten egg, then in crackers and fry in vegetable oil in a frying pan or deep-fried until golden brown. Put the finished Cordon Blue chops on paper napkins to absorb the excess oil. Serve with light vegetable salad or yourself - truly, a dish worthy of a king! Bon Appetit!

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

Preparation

Cut the fillet lengthwise like a book, unfold and beat off. Season with salt and pepper.

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

Roll up the fillet and tie with twine. Season with salt and pepper.

Dip the roll in a beaten egg and breaded in breadcrumbs. Fry on all sides in hot butter.

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

In the last 20 minutes, remove the foil to brown the roll.

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

Bon Appetit!