Cordon-bleu
Ingredients
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- 4 cutlets veal cutlets – pounded to 0.25 inch thick
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoons black pepper – freshly ground
- 4 ounces ham – thinly sliced (~4 n/a hams)
- 4 ounces Gruyère cheese – thinly sliced
- 1/2 cups all-purpose flour
- 2 large eggs – beaten
- 1 1/2 cups plain dry breadcrumbs
- 1/2 cups clarified butter
- lemon – wedges (for serving)
Instructions
1. Pat the veal cutlets dry and, if needed, pound to an even 0.25 inch thickness.
2. Season both sides of the veal cutlets evenly with the fine sea salt and black pepper.
3. Lay ham and Gruyère cheese over one half of each veal cutlet, leaving a small border. Fold the cutlet over to enclose the filling and press the edges to seal; secure with toothpicks if needed.
4. Set up three shallow dishes: put the all-purpose flour in the first, the beaten eggs in the second, and the plain dry breadcrumbs in the third.
5. Working one at a time, dredge each filled cutlet in all-purpose flour, shaking off excess, dip in the eggs, then coat thoroughly in the plain dry breadcrumbs, pressing to adhere.
6. Set the breaded cutlets on a rack and let rest 10 minutes to help the coating set.
7. Heat the clarified butter in a large skillet over medium to medium-high heat until it shimmers (about 350°F/175°C if using a thermometer).
8. Fry the cutlets in batches without crowding, 3–4 minutes per side, until deep golden brown and the cheese just begins to ooze; adjust heat to maintain steady bubbling. Doneness cue: the veal is cooked through and registers about 145°F/63°C in the thickest part.
9. Transfer to a clean rack or paper-towel-lined tray and rest 3 minutes; remove any toothpicks before serving.
10. Serve hot with lemon wedges.
Cordon-bleu is a golden, breadcrumb-crusted schnitzel wrapped around a savory core of ham and Swiss cheese. When cooked properly, the exterior is shatteringly crisp while the veal inside stays tender and juicy, and the cheese melts into a rich, salty layer that binds every bite. A squeeze of lemon brightens the richness, making the dish both indulgent and balanced.
Its roots trace to the Swiss-German world of schnitzel cookery, where veal, ham, and local alpine cheeses like Gruyère or Emmental are staples. The preparation likely evolved in mid-20th-century Switzerland, echoing techniques from neighboring Austria and Germany while highlighting Swiss dairy. Over time the idea spread widely, inspiring many interpretations—including the now-common chicken version—yet the original veal-based Cordon-bleu remains a beloved classic in Swiss restaurants and homes.