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Plate of Cordon Bleu Schnitzel.
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4.75 from 4 votes

Classic Cordon Bleu Schnitzel

A delicious traditional dish. Pork or Veal Schnitzel, stuffed with cheese and ham and coated with bread crumbs. An easy dish that never fails to impress.
Course Main Course
Cuisine Suisse
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people.
Calories 730kcal
Author Marita

Equipment

  • 1 meat mallet or a heavy pan
  • 3 deep plates large

Ingredients

  • 4 pork loin or pork legs about 150g-200g (5-7 oz) each. Alternatively use veal cutlets.
  • 5 tablespoon flour Germany type 405, UK plain flour, USA pastry flour
  • 2 eggs medium size
  • 2 tablespoon whipping cream optional
  • 150 g bread crumbs 5 oz
  • 80 g clarified butter 3 oz, alternatively if you want the butter taste but cannot get hold of clarified butter, use sunflower oil and add in a tablespoon of butter.
  • 100 g cooked ham 3.5 oz - in 4 slices
  • 100 g cheese 3.5 oz Emmental or Gouda in Slices

Instructions

  • Line up three deep bowls. Place the flour in the first one. In the second bowl break the eggs, whisk them with the cream (optional) and season with salt and pepper. In the third bowl add the bread crumbs.
  • Rinse the meat and pat it dry with some kitchen towel. Place it between two sheets of plastic. (I used a freezing bag) and pound the meat with a meat mallet (smooth side) or the bottom of a heavy pan. (to about 4mm thickness.)
  • Season the meat with salt and pepper.
  • If you are a perfectionist, you can fold the schnitzel in half and ensure that they make a perfect rectangle, and cut of the excess. I do not do this, as I do not like the waste.
    Fold the schnitzel in half and fill with ham and cheese. Ensure that you leave a 1 cm border around the edges.
  • Now you hammer with the meat mallet around the edges of the schnitzel pocket. This should bind the edges without the need to use tooth picks or cooking yarn. If you find that your cordon bleu still falls apart, you can secure the edges with tooth picks, but in my experience it is not necessary.
  • Drench the schnitzel pocket with flour, ensure that both sides are covered.
  • Next coat the schnitzel in the egg.
  • Lastly coat the meat in bread crumbs.
  • Place the clarified butter or oil in the frying pan. The optimal temperature for frying the schnitzel is 170°C/338°F. There should be enough butter/oil in the pan so the cordon bleu schnitzel can "swim".
  • Fry each schnitzel for about 4-6 minutes on each side until they have a golden brown colour. Serve immediately.

Notes

Please check out the recipe steps images in the main post. 

Storage Instructions

The best way to store a cooked cordon bleu schnitzel is in an airtight container in the fridge. Here it will last between 2-3 days.
If your cordon bleu is uncooked but already coated in breadcrumbs then you can keep it in an airtight container overnight but fry it the next day.

Can you freeze cordon bleu schnitzel?

You can freeze the fill the uncooked schnitzel meat and filling, in an airtight container for up to three months. Defrost at room temperature and prepare as usual.
Technically you can freeze a cooked schnitzel that is already coated in breadcrumbs. However, the breadcrumb coating will get soggy when defrosted, as it soaks up the water. You cannot expect the schnitzel to be as crispy as when freshly made.
 

Nutrition

Calories: 730kcal | Carbohydrates: 35g | Protein: 46g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 786mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 266mg | Iron: 3mg