Turkey cordon bleu with suluguni rich in vitamins and minerals such as: choline - 14.5%, vitamin B5 - 13.7%, vitamin B6 - 27.4%, vitamin PP - 41.6%, phosphorus - 21.7%, selenium - 40, 4 %

Health benefits of turkey cordon bleu with suluguni

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete guide to the most useful products in the appendix.

Baked turkey fillet roll with cheese and raw smoked pork.

What to cook from:

Turkey fillet - 1 kg

Slices of raw smoked pork - 8 pcs.

Cheddar cheese slices (for toast) - 4 pcs.

Salt

Ground black pepper

Butter - 40g

Chicken egg - 1 pc.

Breadcrumbs

Preparation

Cut the fillet lengthwise like a book, unfold and beat. Salt and pepper.

Place cheese slices on top. Place slices of raw smoked meat on them.

Roll the fillet into a roll and tie with twine. Top with salt and pepper.

Dip the roll in the beaten egg and coat in breadcrumbs. Fry on all sides in hot butter.

Place the roll on a baking sheet. Cover the baking sheet with foil and bake in the oven for 45-60 minutes at 180 degrees.

During the last 20 minutes, remove the foil to allow the roll to brown.

The roll can be served hot, as a main course with a side dish, or cold, cut into slices.

Bon appetit!

Cordon bleu schnitzel is considered the national dish of Swiss cuisine, but because of its name it often ends up on lists of French recipes.

A chop, or, as it is often called, a Cordon Bleu cutlet, is traditionally prepared from a thin layer of veal or a slice of flesh with a pocket for filling, but there are many variations, and we will talk about the most interesting of them in this article.

How to make Cordon Bleu?

I would like to answer this question by turning to the most common recipe for a dish using beef as a base.

Ingredients:

• beef pulp – 300 g;
• eggs – 2 pcs.;
• ham – 50 g;
• Gruyère cheese – 70 g;
• salt, pepper - to taste;
• breadcrumbs - for sprinkling.

Preparation

Cut the beef into 2 cm slices, cover each of them with film and beat to a centimeter thickness. Season the resulting schnitzel with salt and pepper, and place thin slices of ham and cheese in the center. We wrap the schnitzel so as to completely cover the filling, and cut off the resulting envelope with toothpicks.

Now the beef chop is sent to an egg beaten with salt, and then sprinkled with breadcrumbs. If necessary, repeat the procedure, fry the Cordon Bleu until golden brown, and then let it bake in the oven for 7-10 minutes at 180 degrees. Serve with your favorite sauce, garnished with herbs.

Chicken fillet “le cordon bleu”

The chicken version of the famous Cordon Bleu is usually the most popular. Why? Everything is extremely simple: chicken is easier and faster to cook, it is cheaper, more convenient and more healthy. Why not trust the majority of housewives who have already tried this dish and serve chicken fillet “le cordon bleu” at tonight’s dinner?

Ingredients:

• chicken fillet (halves) – 4 pcs.;
• Emmental cheese – 100 g;
• ham – 100 g;
• flour – 3 tbsp. spoons;
• butter – 1 tbsp. spoon;
• egg – 2 pcs.;
• breadcrumbs - for sprinkling;
• salt, pepper - to taste.

Preparation

Before preparing Cordon Bleu, chicken fillet should be seasoned and beaten to a thickness of 1-1.5 centimeters. Next, we do everything as in the previous recipe: a slice of ham, then cheese (we do not change the sequence), tightly roll up the chop, turning it into a roll, secure everything with toothpicks, and bread as follows: first in the egg, then in flour, again in the egg, and then in breadcrumbs. Before baking, fry the chicken cutlets until crispy, and then leave them in the oven for another 20 minutes at 180 degrees.

We serve ready-made schnitzels with a low-fat side dish, such as boiled rice or durum wheat pasta.

Turkey cordon bleu - recipe

The chicken cordon bleu recipe can be safely replaced with a version with turkey meat and some additions, which we will discuss below.

Ingredients:

Preparation

Cut the turkey fillet into thin slices and beat to a thickness of 0.5 cm, season and, as usual, place a piece of ham and cheese on one of the halves and secure the schnitzel with toothpicks.

In a small bowl, mix breadcrumbs, a little grated Parmesan (2-3 pinches) and spices. Dip the schnitzel in beaten egg, then in breadcrumbs and fry in vegetable oil in a frying pan or deep-fry until golden brown. Place the finished Cordon Bleu chops on paper napkins to absorb excess oil. Serve with a light vegetable salad or on its own – truly a dish fit for a king! Bon appetit!

The dish originated in France. Its name literally means “blue ribbon”. There are two versions of its origin.

According to one of them, Louis XV awarded a cook with a blue ribbon for her schnitzel filled with ham and cheese. According to another, when serving this dish for the first time, the cook decorated it with a blue ribbon. The product was highly appreciated not only in France, but also abroad.

The benefits and harms of the dish

The properties of a dish depend on its composition. Since Cordon Bleu usually includes meat, cheese and ham, it would be a stretch to call it healthy.

The ingredients are high in calories, and it is prepared with the addition of oil, which makes the food even fattier. Therefore, its abuse can lead to weight gain, increased cholesterol and cardiovascular disorders.

Nevertheless, meat contains proteins of animal origin that are necessary for the body, and cheese is one of the sources of calcium and other trace elements. Therefore, you can include the dish in your diet. In addition, there are different options for its preparation - with lean types of meat and a slight addition of sunflower oil. They are less harmful to the figure and blood vessels because they contain less fat.

Difficulty, cooking time

The difficulty level of this dish is medium. If desired, even a novice cook can prepare it, but he may encounter difficulties - the main problem is to prepare the meat pockets, inside which the ham and cheese filling is placed. You need to get the hang of doing this. The remaining stages of implementation do not require significant effort.

It will take about an hour to prepare the dish. It depends on the ingredients chosen. Certain types of meat require longer heat treatment than others.

Food preparation

It's easy to prepare the necessary ingredients. The main thing is to choose fresh meat. The taste of the dish and its benefits depend on its quality. Therefore, it should be purchased only in good stores or from trusted sellers.

The ham must also be fresh and of good quality. It is advisable that it is not too fatty - this will reduce the calorie content of the dish.

You can use any cheese, depending on your taste. But you should choose from solid varieties - melted Cordon Bleu is not suitable for cooking.

Spices are added to taste. This applies to their quantity and type. Pepper is usually added, but exotic seasonings can also be used.

Wheat flour is used for breading, preferably of the highest grade. You will also need fresh eggs - homemade or store-bought.

How to make breadcrumbs? Video from Ilya Lazerson:

How to cook beef cordon bleu with cheese and ham?

The classic version uses beef meat, and the filling is cheese and ham. It’s worth studying the peculiarities of preparing a dish from here.

To work you need the following components:

• beef – 600-800 g;
• ham – 150 g;
• flour – 100 g;
• cheese – 100 g;
• breadcrumbs (or dry white bread) – 50 g;
• eggs – 2;
• ground black pepper;
• salt;
• melted butter (or sunflower).

The prepared ingredients are enough to prepare 6-8 cordon bleu rolls. If necessary, the quantity of ingredients can be increased to obtain more servings.

Begin work by preparing breadcrumbs. To do this, dry white bread is grated. You can also buy ready-made breadcrumbs at the store.

Step-by-step recipe for making Cordon bleu in the photo:

The meat is washed under running water and cut into pieces (their thickness should be about 2 cm). The pieces should be lightly beaten, after covering them with cling film. You should act carefully so as not to violate the integrity.

A cut is made in the middle of each piece to create a pocket of meat. All pockets are sprinkled with pepper and salt.

Cheese and ham are cut into small slices. The pieces are wrapped in ham and placed in meat pockets.

The edges of the pockets are sealed with toothpicks so that the cheese that melts during cooking does not leak out.

Beat the eggs with a whisk. Place flour and breadcrumbs on two separate plates.

Each piece is first rolled in flour, then dipped in the egg mixture, and then rolled in breadcrumbs.

Pour sunflower oil into a frying pan and heat it up. The breaded pockets should be placed there and fried on both sides. Each will take 10-12 minutes.

When ready, a golden brown crust will form. It is by this that you can determine the readiness of food.

The number of calories in 100 g of product is 169. Each such serving contains 13.40 g of protein, 9.56 g of carbohydrates, 11.87 g of fat.

Cooking options

This option turns out to be less calorie. It will require the following products:

• chicken fillet – 3;
• cheese – 100 g;
• ham – 150 g;
• breadcrumbs – 100 g;
• egg – 2;
• flour – 70 g;
• vegetable oil – 100 g;
• greenery;
• black pepper;
• lemon;
• salt;
• tomatoes.

Ham and cheese are cut into thin slices. Films and veins are removed from the chicken fillet. Each piece is cut lengthwise, but not all the way. The far edge should remain intact.

The resulting pieces are unrolled, covered with cling film and carefully, so as not to damage the fibers, the workpiece is beaten with a small-toothed hammer. Next, the film is removed. The fillet is peppered and salted. For breading you will need eggs and crackers, as well as flour. All these components are placed in different containers. The eggs are beaten. The flour is sifted. Breadcrumbs are simply poured onto a plate. After this, you can form preparations for frying.

Pieces of cheese are placed on the unfolded layers of chicken, and slices of ham are placed on top of them. Then add another layer of cheese. Both must be wrapped in chicken fillet so that the filling is completely hidden inside.

The resulting dough is rolled in flour, dipped in egg and rolled in breadcrumbs. When all parts of the chicken fillet have been processed, heat the sunflower oil in a deep frying pan. You can add a piece of butter to it.

The pieces are dropped one by one into boiling oil. It will take 2 to 5 minutes to fry on one side. The schnitzel is removed and placed on a plate lined with paper towels.

Video recipe:

This option will require the following components:

• chicken breasts – 2;
• vegetable oil – 500 g;
• hard cheese – 100 g;
• eggs – 2;
• champignons – 100 g;
• salt – 0.5 tsp;
• crushed crackers – 100 g.

Wash and chop the champignons, add salt and fry. The breast is cut into fillets. A large longitudinal cut is made in each piece, but not all the way through. The workpiece is unrolled and sprinkled with salt.

The cheese cut into rectangles is placed in a layer on one side. On top of it there is a layer of mushrooms. The filling is covered with the second part of the fillet. The edges need to be secured with toothpicks. Each piece is dipped in eggs and rolled in breadcrumbs.

Semi-finished products should be fried in a deep frying pan. Sunflower oil is heated in it and the workpieces are carefully lowered into it. The heat during frying should be minimal. Frying time on each side is about 5 minutes.

The following components will be required:

• pork ham – 2 kg;
• smoked bacon - 1;
• egg – 2;
• cheese – 100 g;
• onions – 2;
• white bread – 4;
• pepper;
• vegetable oil – 50 ml;
• salt.

The bone is removed from the pork butt, and the remaining meat is passed through a meat grinder. To it add finely chopped onion and crumbled bread (it can be crushed in a blender). You need to beat the eggs into the minced meat, add pepper and salt and knead all the ingredients thoroughly.

The mass should be homogeneous. It is laid out on cling film in a fairly thin layer, on top of which bacon cut into strips is placed. Pre-grated cheese is sprinkled on top of the bacon. Form a roll (cling film will help with this) and place it in the oven, preheated to 200 degrees. You can determine the readiness of the dish with a toothpick. If clear juice comes out when pierced, the dish is ready.

Ingredients for its preparation:

• chicken breast – 1;
• cheese – 8;
• flour;
• boiled ham -150 g;
• breadcrumbs – 100 g;
• pepper;
• vegetable oil – 100 g;
• butter – 25 g;
• flour – 25 g;
• garlic – 2 cloves;
• mustard – 1 tbsp. l.;
• milk – 400 ml;
• grated parmesan – 30 g;
• greenery;
• salt.

Place cling film on top of the cutting board. The meat is placed on it, covered and beaten. The resulting dense and thin piece is sprinkled with salt and pepper.

Place ham and cheese, pre-cut into small slices, on top. Wrap the filling in chicken meat to make a roll, which is placed in the refrigerator for half an hour. After this, the semi-finished product is sprinkled with flour, dipped in beaten eggs and breaded with breadcrumbs. It should be fried in vegetable oil until golden brown.

Preparing the sauce begins by melting the butter. Add garlic crushed to a pulp and, stirring constantly, add flour, salt and pepper. Pour milk into this mixture, add Parmesan and mustard. The sauce should simmer over low heat until it reaches a uniform consistency.

Video recipe:

Turkey cordon bleu

This version of the dish is prepared using the following products:

• turkey breast – 400 g;
• eggs – 2;
• cheese -100 g;
• crushed crackers -100 g;
• ham – 100 g;
• vegetable oil – 50 ml;
• pepper;
• greenery;
• salt.

Divided into pieces. Each of them is cut in the middle to form a pocket. They should be salted and peppered or marinated using soy sauce. Small pieces of cheese and ham are placed inside the pockets. The edges are secured with toothpicks.

Flour, crushed crackers and eggs are prepared with pepper and salt in three separate containers. Semi-finished products are alternately immersed in flour, beaten eggs and breadcrumbs. Frying is carried out in boiling oil over medium heat. After the crust appears, you can remove the toothpicks and place the dish in the oven for another 10 minutes (temperature 220 degrees).

The components for it are:

• hard cheese – 100 g;
• pork – 800 g;
• flour – 100 g;
• ham – 130 g;
• eggs – 2;
• ghee – 50 g;
• black pepper;
• crackers;
• salt.

The pork meat is cut into schnitzels approximately 2 cm thick. After beating them, pockets are formed by making a wide and deep cut in the side. After sprinkling the pieces with pepper and salt, place a piece of cheese wrapped in ham inside each one. To prevent the cheese from leaking out during frying, secure the edges with pins or toothpicks. The workpieces are breaded first in flour, then in beaten eggs and crushed breadcrumbs. It will take about 10 minutes to fry on each side.

When beating meat, you need to be careful because it is necessary to maintain integrity. It is better to make breadcrumbs at home. Before serving, the dish can be decorated with herbs. It goes well with a variety of sauces.

Good afternoon, dear readers! Welcome to the pages of the culinary blog! Don't know what to cook deliciously for dinner? Make schnitzels with us using the recipe for oven-baked turkey cordon bleu.

Cordon bleu is prepared from young beef (classic method), or pork, turkey or chicken breast, stuffed with ham and cheese. The dish turns out quite juicy and satisfying. Served with side dishes and salads.

At the end of the main recipe there is a method for making a creamy garlic sauce!

Why should cordon bleu be in every housewife’s arsenal? Yes, because

Firstly, this is a dietary product, since turkey is considered the healthiest meat.
Secondly, this is homemade food, and not semi-finished products containing stabilizers, flavors and preservatives.
Thirdly, you can prepare amazing schnitzels for future use by placing them neatly in the freezer.
Fourthly, the preparation procedure is quite simple!
Fifthly, this dish will decorate even a festive table.

Let's start cooking!

Ingredients (for 4 servings):

1. Turkey breast - 400 g;

2. Flour, crackers - for breading;

3. Eggs - a couple of pieces;

4. Ham - 4 pieces;

5. Cheese - 4 pieces;

6. Salt, pepper - to taste;

7. Fresh herbs;

8. Vegetable oil for frying.

Cooking method:

1. Divide the turkey breast into fairly wide pieces. Next, cut each schnitzel lengthwise in the middle, pressing it on top with your palm. It is necessary to cut not completely, but slightly short of reaching the opposite edge. You will get a kind of “pocket”.

2. Use the flat side of a meat mallet to pound the meat so that the schnitzel is the same thickness everywhere. The texture of the meat should be uniform, without any lumps. Season each piece with salt and pepper. It is advisable to marinate the meat in soy sauce for a couple of hours in advance.

3. Place a piece of ham and cheese on the schnitzel half.

4. Cover with the other half and secure with a toothpick so that the ham and cheese do not stick out. Follow a similar procedure for the remaining pieces of meat.

5. Now start breading. Prepare 3 deep plates: pour flour into the first;

6. In the second - beat in the eggs, lightly salt and pepper, stirring with a fork;

7. In the third, add breadcrumbs.

8. Roll each schnitzel in flour on all sides. Patting away excess flour.

10. Lastly, roll in breadcrumbs, especially on the sides.

11. Fry the cordon bleu in a frying pan in well-heated oil for 4 minutes on each side.

12. It is necessary to fry over medium heat, otherwise the crackers may burn. Determine readiness by the golden brown crust.

13. Remove all toothpicks from meat. After this procedure, you can leave the cordon bleu in the oven, preheated to 220 degrees, for 10 minutes. The meat will cook even more.

Place the finished schnitzels on paper napkins to drain excess fat. Serve hot, with sauce, garnished with sprigs of fresh herbs.

Write down the recipe for creamy garlic sauce!

Chop 4 peeled garlic cloves and fry in vegetable oil until golden brown. Add 500 ml of heavy cream to the garlic and simmer for 10 minutes, stirring constantly. The sauce should be quite thick. Remove from heat and strain through a strainer. All that remains is to add finely chopped dill!

Bon appetit! We hope you enjoy the recipe for juicy schnitzels with ham and cheese that doesn’t leak out thanks to the triple breading. Subscribe to culinary blog updates, leave your wishes and questions. We'll be happy to help!