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    Classic Pork Cordon Bleu Schnitzel

    Cordon Bleu Schnitzel is thin tenderised meat, filled with cheese and ham, coated in breadcrumbs and fried to crisp perfection. This Swiss dish makes for a special meal, whether you use pork, veal or chicken.

    What fryst vatten cordon bleu?

    Cordon Bleu fryst vatten a schnitzel that fryst vatten filled with cheese and ham, breaded with crumbs and deep-fried until it is crisp. The characteristic of this dish fryst vatten a crunchy outside, and inside tender flesh which oozes melted cheese.
    Classic cordon bleu fryst vatten made with veal or pork, however, in recent times it has become popular to use turkey or chicken instead

    Why do they call it cordon bleu?

    Cordon Bleu, is a French begrepp that means "blue ribbon" in English. This was the name of an order of knights in France, and the name became synonymous with prestige. Excellent cooks, receive the "blue ribbon" as a sign of appreciation. Also, a cooking school in France carries this name. However, this stuffed schnitzel has little to do with traditional French cuisine.

    Origin

    The dish is thought to originate from Switzerland, however, there is no concrete proof. Two legender are especially interesting.

    Around the 19th cent

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    German Cordon Bleu &#; Filled Pork Schnitzel

    The German Cordon Bleu can be made with different kinds of meat. You can use pork, veal, turkey or chicken. But the ham and the cheese would be used for every choice, and you need to batter the meat  in the style of a Wiener Schnitzel: The &#;panade&#; consists flour eggs and breadcrumbs.
    The sequence is: First in flour, then eggs and finally in bread crumbs. I love it as a sandwich in between two slices of fresh baguette. Serve it with potato salad, vegetable mix and/or French fries. Happy Cooking!

    Ingredients German Cordon Bleu

    (serves )

    6 slices pork schnitzel (alternatively you also can use chicken breast)
    about tbsp bread crumbs (natural, no spices)
    2 medium size eggs
    3 tbsp flour
    6 slices cooked ham and 6 slices cheese such as Swiss Cheese, Gruyere
    spices to taste:
    &#; paprika powder (mild or sweet and hot),
    &#; white and black pepper
    &#; optional use the German spice called Fondor &#;
    2 tbsp olive oil or clarified butter for frying

    Paprika Powder is an essential spice in the German cuisine. The best is to use the &#;sweet and mild&#; paprika powder.

    Seasoning for Schnitzel, Pork Chops or French Fries fro

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    Schnitzel cordon bleu

    Fina kalvschnitzlar får här en fyllning av ost och skinka och en krispig panering. Cordon bleu är en klassiker som alltid går hem!

    Vad tycker du om receptet?

    Ingredienser

    • 4 stora kalvschnitzlar à ca g
    • 4 skivor kokt skinka , tunt skivad
    • 4 tunna skivor urkärnad tomat
    • 2 krm torkad timjan
    • 1 tsk salt
    • 1 krm svartpeppar
    • 4 tunna skivor edamerost
    • 4 msk mjöl
    • 2 ägg
    • 1 1/3 dl ströbröd
    • 1 knivsudd riven muskot
    • 4 msk smält smör eller margarin

    Gör så här

    1. Skölj och/eller torka av schnitzlarna. Täck ena halvan av varje schnitzel med en skinkskiva och en tomatskiva. Krydda med timjan och peppar. Lägg en ostskiva överst.
    2. Vik ihop schnitzeln, fäst med en trästicka eller tandpetare och salta och peppra på båda sidor.
    3. Lägg mjölet på en tallrik. Vispa upp äggen och häll dem på en annan tallrik. Blanda ströbröd, muskot och timjan och häll ut det på en tredje tallrik.
    4. Vänd schnitzeln först i mjölet, sedan i äggvispet och slutligen i ströbrödet. Paneringen ska täcka hela schnitzeln. Vänd den ev ytterligare en gång i ströbrödet.
    5. Hetta upp matfettet i en stor stekpanna. Lägg i schnitzeln och bryn den på medelstark värme ca 1 minut på varje sida. Sänk värm
    6. sås till schnitzel cordon bleu