Veal fillet Cordon Bleu

The Cordon Bleu Beef Fillet This fillet with cheese is so famous all over the world that several countries claim the honor of having invented it. Most likely, it came up as “Swiss Fillet with Cheese” although its current name seems to be due to having won a cooking contest. “Cordon blue” means “Blue band” in the band sense of an award. This decoration corresponds to the French order of the Knights of the Holy Spirit, of which not only brave knights were part: Louis XV of France, for example; He decorated her lover’s cook, the famous Madame Dubarry. Since then Cordon blue is called a dish that has been particularly well achieved.

Summary

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  • 1 Features
  • 2 Ingredients
  • 3 Elaboration
  • 4 Sources

characteristics

The Cordon Bleu Beef Fillet is famous the world over, although its origins are European, it is known by several names. It is a recipe that is easy to make, also very quick to make.

Ingredients

  • 8 very thin beef fillets
  • 4 slices of cooked ham
  • 4 slices of Swiss cheese
  • 1 egg
  • 1 lemon
  • Pepper, salt, katchup
  • Some flour
  • bread crumbs
  • Oil

Elaboration

Flatten the fillets well, season with salt and pepper and on the one hand spread them well with katsup. Wrap each lynx of cheese in one of cooked ham and put it between two fillets, with the katsup part inside, holding it with chopsticks. Pass the fillets in flour, beaten egg and breadcrumbs, and fry in the pan on both sides in very hot oil. It is served garnished with lemons cut into quarters, with boiled cauliflower potatoes, or with peas and carrots.

 

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