Cordon Bleu, Reimagined

Name: Cordon Bleu, Reimagined
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 4 veal cutlets (or chicken breasts); 4 slices ham; Salt and pepper; 1/2 bunch fresh parsley; 1 egg; 2 cups shredded cheese (about 200 grams; Parmesan, Swiss, or similar); 1/2 cup heavy cream (about 100 grams); Garlic powder; 1 shallow plate of all-purpose flour (about 3/4 cup or 100 grams); 2 egg whites, beaten; 1 shallow plate with:; 1 cup breadcrumbs (about 100 grams), 2 tablespoons almond flour (about 15 grams), and 2 tablespoons hazelnut flour (about 15 grams)

Lucie Dufossé @luciedfs

Calais

Cook on the stovetop, then finish in the oven at 400°F (200°C).

Lucie Dufossé @luciedfs

Calais

Cook on the stovetop, then finish in the oven at 400°F (200°C).

Saved

Ingredients

20 min

Serves 4 servings

4veal cutlets (or chicken breasts)
4 slicesham
Salt and pepper
For the cream filling
1/2 bunchfresh parsley
1egg
2 cupsshredded cheese (about 200 grams; Parmesan, Swiss, or similar)
1/2 cupheavy cream (about 100 grams)
Garlic powder
For the breading
1shallow plate of all-purpose flour (about 3/4 cup or 100 grams)
2egg whites, beaten
1shallow plate with:
1 cupbreadcrumbs (about 100 grams), 2 tablespoons almond flour (about 15 grams), and 2 tablespoons hazelnut flour (about 15 grams)

Saved

Steps

20 min

1

First, slice the cutlets in half horizontally and flatten them with a rolling pin. Season both sides with salt and pepper.
2

For the cream filling: Blend the egg, shredded cheese, cream, garlic powder, and parsley together.
3

For the breading: Mix the breadcrumbs with the almond and hazelnut flours. Prepare a plate with flour and a bowl with the beaten egg whites.
4

To assemble: Place a slice of ham on each cutlet. Add the cheese cream filling, then fold the cutlet over. Secure with toothpicks.
5

Dredge each cutlet first in flour, then in the beaten egg whites, and finally in the breadcrumb mixture.
6

Start cooking in a skillet until golden brown, then finish in the oven for about 10 minutes.