Traditional recipes

Blue cord with sauteed vegetables

Blue cord with sauteed vegetables

I divided the chicken breast into 4 pieces, which I beat well with a hammer for snacks. I salted and peppered them and left them to cool for 1 hour. When the meat has seasoned, I put a slice of pressed ham and a rectangle of cheese on each piece of breast. I ran well. I rolled each roll in flour, then in egg and finally in breadcrumbs. I fried the rolls in hot oil, over low heat.

I boiled the vegetables in salted water for a few minutes, then I drained them and sautéed them in a little olive oil in which I put 3 cloves of garlic.


I served the rolls together with the vegetables, over which I cut the slices 2 stalks of green garlic, and pickled cucumbers.


Cordon Bleu

Yesterday I cooked Cordon Bleu. It is a kind of schnitzel with ham and cheese, easy to prepare and served with mushroom sauce. It can be cooked from chicken breast but also from pork.

For 1 piece we need:
100 gr pork (for snitel)
1 slice of ham
1 piece of cheese
Then salt, paprika, pepper, eggs, flour, breadcrumbs, oil for frying

Beat the meat well, season, put a slice of ham, then cheese, fold and catch with toothpicks. Rolls can also be made.

Add flour, beaten egg, breadcrumbs and fry in an oil bath.

Serve with garnish.

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Chicken breast 1 kg (From a breast make 4 blue cord).
Eggs 3 pcs
Classic cheese 200 g
Smoked Ham 200 g (Preferably already sliced)
High quality white flour 200 g
White / yellow breadcrumbs 300 g
Delicate top
Salt 10 g
Butter 250 g

Prepare all the ingredients.
The chicken breast is washed, cleaned. The chest is cut into 4 approximately equal pieces.
Cover each piece with a food foil (beat much better, do not break the meat and do not sprinkle) and beat well with a kitchen hammer. Season the chicken breast with chicken Delikat.
Put a slice of ham on the first half of the chicken and the cheese on it.
Make sure that the piece of cheese and ham is not too big, otherwise you will not be able to cover it with meat.
Cover the cheese with the ham with the other half of the breast, so that it covers it completely. If it does not cover it, cut more cheese or ham.
From 2 chicken breasts, 8 cordon bleu are made.
They keep very well frozen in this form (I put them in breadcrumbs and then put them in the freezer). If you take them out of the freezer, do not defrost them, put them directly in the pan.
In 2 flat plates put breadcrumbs and flour. In a deeper plate beat eggs with chicken Delikat and mix well with a fork.
Drizzle the breast with flour, then with egg, and then with breadcrumbs.
Melt the butter on a flat pan and arrange the cordon bleu, cover with a lid and fry over medium heat.

Serve with vegetable / salad garnish.
This is the classic recipe, I simplify it this way: I only breast it with breadcrumbs and fry it in oil. It's simpler but just as tasty.
Good appetite!

Try this video recipe too


BLUE CORD (CHICKEN ROLL WITH HAM AND CHEESE) I Recipe + Video

Hello dear lusts. Today I prepared a special recipe that comes from Swiss cuisine. I first heard of cordon blue when I was invited to a French-leaning masterclass. I really liked the taste of the meat and the way it was prepared. Then I read about this dish in the book "Julie and Julia" written by Julie Powell and I said I have to cook it too. I gathered my imagination and experimented with the spices I added to the ground breadcrumbs. To be honest, after tasting the meat, it was so juicy and soft inside that I ate about 4 medallions without waiting for dinner. Yes, yes, that's how I am when I get excited))). Let me tell you something about this Cordon Bleu: it is a piece of meat (such as chicken or beef breast) rolled and stuffed with cheese and ham, after which it is rolled in egg, flour and breadcrumbs. It is believed that this type of food appeared in the 1940s in Switzerland. I hope I intrigued you and now you will go to the kitchen to prepare this delicious recipe. All I can do is wish you a tasty day and a good appetite.

Ingredient:

  • 2 pieces of chicken breast (400 gr. Each)
  • 8 slices & # 8211 beef (or pork) ham
  • 4 slices of cheese (optional)
  • 3 chicken eggs
  • 3 tbsp & # 8211 white flour
  • 5 tablespoons & # 8211 crushed breadcrumbs
  • 1 teaspoon & # 8211 dry thyme (or fresh)
  • 1/3 teaspoon - hot (or sweet) paprika
  • Olive or sunflower oil
  • Salt and black pepper

Difficulty: Average

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Number of servings: 4

Method of preparation:

  1. Cut the chicken breast in half vertically.
  2. Using a sharp knife, cut each half of the chicken breast. Be careful not to cut it to the end.
  3. Take a piece, cover it with cling film and beat it until it thins a little. Then do the same with the other pieces.
  4. After beating the meat, season only a part with a little salt and black pepper. Put 2 slices of ham on each flattened piece, then a slice of cheese, then roll each stuffed slice tightly and strengthen it with a few toothpicks.
  5. Put flour in a bowl, season with salt and black pepper, mix and roll through it.
  6. Then take another bowl and break in it 3 eggs, season with salt, black pepper and mix. Then pass the roll through the eggs, shake off the excess and take another bowl of ground breadcrumbs.
  7. Season with salt, black pepper, sweet paprika and break the fresh thyme leaves. Mix and pass the roll through the flavored breadcrumbs, so that it covers the entire surface.
  8. Heat a frying pan over medium heat, pour in the oil, put the chicken rolls and fry them on each side until you get a beautiful golden color.
  9. Place the rolls on a baking tray lined with aluminum foil and bake them in the preheated oven at 180 degrees C for about 15 minutes depending on the thickness of the meat roll.
  10. Take them out of the oven, let them sit for a few minutes and then serve them with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood


Blue chicken cord

Bleu chicken breast recipe step by step. It's a chicken breast roll stuffed with ham and cheese. The obtained roll is passed through flour, egg, breadcrumbs and fried in a pan. Cordon bleu has a reddish and crunchy crust and a soft and juicy core. It is a very popular, tasty and easy to prepare recipe. To prepare the Cordon Bleu recipe from chicken breast, we must have a cheese that melts nicely (I put emmentaler). I invite you to try the Cordon bleu with chicken breast recipe! If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Chicken Cordon bleu ingredient:

  • 550 g chicken breast & # 8211 4 pieces of chicken breast
  • 12 slices of emmentaler
  • 8 slices of fillet muscle
  • 2 eggs
  • salt, pepper, paprika
  • 100 g of flour
  • 100 g breadcrumbs
  • frying oil.

Blue cord preparation step by step video recipe:

We place a piece of breast between 2 food foils and beat the chicken breast pieces with a schnitzel hammer, because we need the chicken breast to be thin. Season the meat with salt, pepper and paprika, then put 2 slices of fillet muscle over the chicken, and over the fillet muscle we put 3 slices of cheese, then roll the chicken. We do the same with the other 3 pieces of chicken. If the chicken does not stay tight and unfolds, you can catch it with toothpicks. I didn't need it because it was tight.

Bread preparation for blue cord:

We take care of the eggs, which we beat, then we add salt and paprika. We take a chicken roll, which we pass through the flour, then through the egg, and at the end, through the breadcrumbs. We have to be careful, to be covered in breadcrumbs. We do the same with the other chicken rolls. We put olive oil in a large pan - you can also use sunflower, then add the rolls and fry them well on all sides. It takes about 10 minutes. Prepare a plate with an absorbent napkin and put the rolls. If you put toothpicks, don't forget to remove them.

Cordon Bleu chicken breast is served hot or with different garnishes & # 8211 mashed potatoes, salad, natural potatoes, pan-fried vegetables, pickles, baked peppers, cabbage salad, etc. I recommend that this recipe be made in a frying pan, fried, because in the oven the meat will come out hard and the breadcrumbs will dry.

If you want to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Blue chicken breast cord

Chicken breast stuffed with ham and cheese

  • 2 pieces of chicken breast between 175-200 grams each
  • 4 equal slices of cheese
  • 4-6 slices of ham depending on preferences
  • 2 eggs
  • 2 tablespoons flour
  • 4-5 tablespoons breadcrumbs
  • melted butter

Preheat the oven to 200 degrees Celsius

Mix the breadcrumbs with a little melted butter in a bowl. Place them evenly on the bottom of a tray and fry them in the hot oven for 3 minutes. Take them out immediately and put them in a bowl.

Then we take care of the chicken breast, which we cut to make a pocket for each piece. We take each slice of cheese and fold it with a slice of ham, then we put them evenly in the chicken breast pockets, we close them with toothpicks. then season with salt & amppiper.

Then beat the eggs, which we mix with the flour, take the breasts and pass them through the floured egg, then through the crispy, cooled breadcrumbs.

Bake for 25-30 minutes or until golden on the outside and well penetrated. Let cool 5 minutes before serving.


Cordon Bleu

Cordon Bleu is a Viennese schnitzel that contains a thin slice of meat (veal, chicken or turkey) rolled around slices of ham and cheese, and then given through breadcrumbs and fried in oil. We find a first mention of cordon bleu in Switzerland, as a Viennese escalope stuffed with cheese in a 1949 cookbook [ref. necessary]. In The New York Times 1967 there is a reference to the "blue chicken cord". It is a dish known in many countries. The origin of the name is still a topic of discussion:

  • blue cords used by chefs to mark the slices of schnitzel between them
  • the recipe invented by a fine chef (a cordon-bleu).

The first mention of blue cord of veal dates back to 1958 in the Los Angeles Times. It appears as one of the trending service trends in the business world: "Veal cordon bleu will be the piece of resistance on the menu" (P. SG A9). The first reference in The New York Times is an advertisement for United Airlines, which appeared in the February 21, 1962 issue (p. 39): "Your dish can be a tender and tender fillet, a stuffed chicken breast, or Cordon Bleu. Veal, served with vegetables and potatoes, cooked in one of the twelve recipes.

The first reference to blue chicken cord is also in an advertisement for United Airlines, published in The New York Times on June 5, 1967 (p. 27): "The best piece of beef, a good wine and color films. It's the "Blue Carpet" flight of Coach United Airlines to California. The "Blue Carpet" is the best reason to fly to your vacation in Los Angeles or San Francisco. What have we prepared for you? Choose between a sparrow steak or a Cordon Bleu chicken, prepared by our trained chefs in Europe , champagne or a fine red wine (free of charge) and even a special menu for children.

According to Patricia Bunning Stevens, Cordon Bleu chicken was an American invention, quite recent, based on a traditional European recipe: chicken à la Kiev, an authentic Ukrainian food, from well-beaten chicken breast - flattened, garnished with spicy butter, given in breadcrumbs and fried. Kiev chicken became popular in the United States in the 1960s after being a specialty in fine dining. Variations then proliferated with Cordon Bleu calf from Switzerland or Schnitzel Cordon Bleu from Austria. In these two cases, the beef is rolled around thin slices of ham and Emmentaler or Gruyère, and then given through breadcrumbs. The Cordon Bleu chicken then resulted from a mixture of Cordon Bleu veal and Pui à la Kiev.

Although similar recipes already existed in Europe, the phrase "cordon bleu" appears in the titles of recipes with "Cordon Bleu in beef" in the 1964 Los Angeles Times of March 5, p. D8 and in 1968 "Cordon Bleu chicken breast" - Los Angeles Times July 11, pp. H10


BLUE PIG CORD

For lunch or dinner, when we want something quick to prepare, a blue pork cordon can be the perfect solution. It also works in summer when we don't want to keep the stove on for a long time, but we want something consistent food, because I assure you that the meal is ready in 30 minutes with the garnish.

Cordon Bleu they are thin meat rolls, prepared in breadcrumbs, with ham and cheese filling, which conquer through the taste, appearance, speed and ease with which they are made.

It can also be made from chicken meat, from veal, but our family loves the pork version more. Maybe because we can't always stock up on healthy chickens, and the commercial chicken breast is said to be full of hormones. Keeping the theme of a delicious filling, I would like to suggest you try the recipe pui kiev .

In any of the three variants we are dealing with a crispy crust under which there is tender meat.

In this case we have in the middle of the piece of cheese cheese that melts during cooking and flows when the piece of blue cord is cut.

It is important that it does not run during the frying process.

In essence we have a stuffed schnitzel. We pass it through flour, egg and breadcrumbs, squeezing the ends of the roll well, thus preventing the cheese from draining.

If you want to prepare the original Viennese schnitzel recipe (wiener schnitzel) I invite you to access this link.

As a side dish I chose peas, but of course it can be eaten with mashed potatoes or other sauteed vegetables.

If you want to see how to make blue pork cordon I invite you to see what you need, then to follow the preparation steps presented step by step.

INGREDIENT:

4 pieces of pork schnitzel
4 large slices of ham
4 cheese cubes - as thick as a finger
3 eggs
100 g flour
250 g breadcrumbs
1 teaspoon paprika
salt
pepper
frying oil

Beat the schnitzel and season with salt and pepper. Arrange the slices of ham and a piece of cheese on each piece of meat.

Roll the pieces of meat, pass them through flour, beaten eggs and then through breadcrumbs mixed with a tablespoon of paprika.
Heat the oil in a deeper pan. When it starts to sizzle, fry the pieces of blue cord, taking care to brown them evenly.


Baked tomatoes and Cordon Bleu

Of all the things in the "modern world" that I hear everyone around me complaining about, lack of time is definitely the first thing on the list. So today, among the dozens of recipes I bring you every month, some very complicated, with many ingredients and a long preparation time, I bring you a simple, delicious recipe, ready in less than half an hour, a full meal on a plate - Baked tomatoes and blue cord & # x2665

Baked tomatoes and blue cordon - Everything you need to know about this delicious menu

  • Do you get home in the evening from the office and want to eat hot, delicious, super-fast food? This is the recipe for you!
  • Baked tomatoes are delicious as soon as they are taken out of the oven, but you can also serve them the next day, on a slice of toast, like delicious bruschettas!
  • What other vegetables can you add to the tray next to the tomato slices? Eggplant slices, zucchini, zucchini, prepared exactly the same! You can also put fresh asparagus, wrapped in slices of bacon!
  • It is a perfect recipe for the warm season, especially when the tomatoes will be sweet and ripe, in high season.

Agricola blue cordon, the one for which baked tomatoes served as a side dish, is the perfect solution for a quick dinner or a delicious lunch. Having tender chicken breast from Agricola, Cordon Bleu is hand-filled with turkey ham and cream cheese. Then it is passed through golden breadcrumbs, quickly fried in an oil bath and then completely steamed. What do you need to do for a quick dinner? Nothing! Blue cord is baked in the oven, without a drop of oil… basically it just needs to be heated!


Simona's World

My boyfriend is a fan of snitel and everything related to it. Today I made blue cordon, and as a garnish I chose sauteed vegetables.

17 comments:

It looks gorgeous!
I wish you a wonderful spring!
Ray's knife

What a treat! You made me want to:) I'll put it on the Easter list. Pup!

@Vilhelm, thank you! A wonderful spring for you too!
@Licuta, I can only offer you a virtual portion until you prepare! Many kisses

What goodness, no amide since I haven't made it! It looks very appetizing, many kisses!

Delicious, I love sauteed vegetables!

I really like cordon bleu! Have a nice weekend!

I want it too !! Now if you can !!

I like it a lot and it turned out great for you. Kiss!

Hmm how good it looks. I want it too. Kiss!

I like your choice. ) A beautiful Sunday.

A total delight, Simona. Kisses: X

@Flory, thank you! Many kisses
@Teo, I really like it too. Kiss
@Haplea, I prepare his snits or relatives quite often :)
@Antonina, of course! :) Kiss
@ Sara & ampMiki, thank you very much! Many kisses
@Adela, serve with pleasure. Kiss
@Adina, I'm glad you like it! Kisses and a wonderful Sunday for you too
@Maria, sar`mana. Many kisses

Delicious! I wouldn't refuse 2-3 dishes, but neither would the vegetables :) Kisses!

@Danutza, I will be happy to serve you! Kiss
@Maya, sar`mana! Kiss you

Simona, if I knew what goodness you did yesterday, I would stop in Ploiesti, on the way home. Kiss.