Roquefort cordon bleu

Roquefort cordon bleu

Total: 45 min. | Active: 45 min.
Nutritional value / person: 640 kcal
, Fat: 36 g
, Carbohydrate: 25 g
, Protein: 52 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cordon bleu

4 veal steaks (e.g. round, flank, each approx. 150 g), cut for stuffing and pounded flat by the butcher
¼ tsp salt
a little pepper
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
100 g breadcrumbs
1 egg

To fry

4 tbsp clarified butter
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How it's done

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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.

Good to know
Serve with: Cranberry sauce

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