Chicken, ham, cheese and breadcrumbs, who doesn’t know the Cordon Bleu ingredients? But you still have to master the recipe! Don’t panic, the formidable chef Philippe Etchebest is here to teach you!
The advantage of preparing your homemade cordon bleu, which is much appreciated by young and old, is that, in addition to endless decorations, you can choose healthy ingredients. Follow chef Philippe Etchebest and we promise it won’t be a nightmare in the kitchen!
Do you know where cordon bleu was born?
Cordon bleu, this cutlet stuffed with cheese, was born in Brigue, Switzerland, in the 1940s. Viennese escalope.
Officially, cordon bleu first appeared in a cookbook in 1949. And it wasn’t until 1967 that today’s version became popular after being published in the New York Times. .
The name “cordon bleu” comes from French. According to the Larousse Gastronomique dictionary, the cordon bleu was originally a wide blue ribbon worn by members of the highest noble order, the Order of the Holy Spirit, created by Henry III of France in 1578. This is why the term came to be used to designate dishes whose preparation requires great care or great precision, or which is prepared by extraordinary chefs… Cordons bleus, such as our famous chef Philippe Etchebest!
This analogy has undoubtedly arrived in the world of cooking by comparing the ribbon used by nobles and the ribbon, also generally blue, of chefs’ aprons.
Philippe Etchebest’s recipe
Passionate about his profession, Philippe Etchebest gave birth to a YouTube channel that he named Mentor. He shares our favorite recipes with tips and tricks and practical tools. These different videos are for beginners, advanced and experts, with different guests in each video.
In his YouTube channel, Philippe Etchebest unveils an extremely simple cordon bleu recipe. There she is:
Ingredients for 2 people:
- 2 chicken or turkey breasts
- 1 slice of white ham
- 4 slices Emmental cheese
- 80 g flour
- 120 g fine shavings
- 2 eggs
- 1 tablespoon neutral vegetable oil
- 40 g of butter
Instructions from Philippe Etchebest
- Preheat your oven to 180°C.
- Then remove the small fillets from the supremes and set them aside. Use a very sharp knife to split the supremes in the pouch without piercing them. To do this, cut them on one side to open them in the middle. (Be careful not to cut the other side).
- Then place the supremes between two sheets of parchment paper and flatten them by hitting them with a ladle. Do the same with the small fillets and then stab the meat a few times to prevent it from shrinking.
- Arrange the supremes with the open side facing out, season with salt and pepper.
- Then cut the ham slices in half and then put a slice of Emmental in supremes, half a slice of ham and again a slice of cheese. Close the upper ones.
- Use the small fillets to close the seam on each of the supremes.
- In a deep plate, break the eggs, salt and pepper them, then beat them with a fork. Pour the breadcrumbs into another hollow dish. And pour the flour into a third hollow dish.
- Dredge the cordons bleus in the flour, then tap them gently to remove the excess flour. Then dip them in the beaten eggs and grate them. Dip them again in the eggs, then roll them in the breadcrumbs to make a double coating.
- Pour the oil into a frying pan, add the butter and heat them up over a low heat. The fat should simmer. The butter must not burn. Place the cordons bleus in the pan to sear the meat on each side.
- When both sides are golden brown, place the cordons bleus in the oven for 5 minutes.
Follow Philippe Etchebest and bon appetit!