Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربCordon blue classic with ham and cheese
6 servings1 hour 20 min
Veal - 600 gr, Ham - 100 gr, Hard cheese - 80 gr, Ground black pepper - to taste, Salt - to taste, Breadcrumbs - 100 gr, Eggs - 1 pc., Milk - 4 tbsp.
6 servings1 hour 20 min
Veal - 600 gr, Ham - 100 gr, Hard cheese - 80 gr, Ground black pepper - to taste, Salt - to taste, Breadcrumbs - 100 gr, Eggs - 1 pc., Milk - 4 tbsp.
How do you make a cordon blue classic with ham and cheese? We'll need: 600g veal flesh or beef; 100g ham; 80g cheese; black ground pepper and salt to taste. 
Cut the beef into plates not more than 1 cm thick. 
Place the cling film or cellophane bag on the meat and beat off with a hammer to make the slice thin. Beat only on one side so as not to damage the integrity of the meat piece. After all, then molten cheese will flow through it. 
Salt the meat, pepper it. 
Also cut the ham into thin slices. 
Cut the cheese into thin slices. 
Place 1-2 slices of ham on a slice of beef. Spread 1-2 slices of cheese on top. 
Roll the meat up with a thick roll, tipping the side edges to prevent the cheese from leaking out. 
For breading, we need: 100g breadcrumbs; 1 egg; 4 tbsp milk. 
Combine the egg with the milk and whisk until smooth. Pour the breadcrumbs onto a flat plate. 
Dip the rolls into a beaten egg. 
Then roll thoroughly in breadcrumbs. 
In a frying pan, heat the vegetable oil and fry the blue cordon on all sides until a ruddy crust appears. 
Serve the cordon blue hot. Enjoy your meal!