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Roquefort cordon bleu
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 640
  • Fat about 36g
  • Carbohydrates about 25g
  • Protein about 52g
This is needed
This is needed for 4 people
Cordon bleu
  • 4 veal steaks (e.g. round, flank, each approx. 150 g), cut for stuffing and pounded flat by the butcher
  • a little pepper
  • 0.25 tsp salt
  • 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
  • 1 eggs
  • 100 g breadcrumbs
To fry
  • 4 tbsp clarified butter
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And that's how it's done
And that's how it's done
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.