This rustic dish has a special background. According to tradition, the schnitzel – and therefore the cordon bleu – was originally an imitation of an imperial dish. The Austrian emperor, as rich as he was, served his guests meat covered in gold leaf. The less fortunate tried to emulate this by breading their meat with breadcrumbs, giving it a golden-like appearance. Another version of the story claims that the schnitzel originated in Italy and was later adopted by the Austrians. Whether it’s true remains a mystery, but it’s a beautiful story to share.
For how many people?
A steak or bolt steak of 400-500 grams is sufficient for two people.
Total cooking time
50 minutes
Supplies
•Chopping board
• Kitchen knife
•Saucepan
• Meat tongs
• Cling film
• Three flat plates
Ingredients (serves four)
• 400-500 g roast or steak (preferably from the thick buttock)
• 150 g of roquefort
• 90 g thinly sliced coppa
• 150 g flour
• 150 g breadcrumbs
• 2 eggs
• 200 g butter or lard
• Salt and pepper to taste
Preparation
1. Preheat the oven to 160°C.
2. Cut the steak or bolt piece in half horizontally.
3. Then cut both pieces three-quarters of the way through, so that they can be unfolded.
4. Place the meat between cling film and flatten it with a saucepan to about 1 cm thick.
5. Remove the meat from the foil, unfold it and fill it with roquefort and coppa.
6. Prepare three flat plates: one with flour, one with breadcrumbs and one with beaten eggs.
7. Season the meat with salt and pepper. Extra pepper is certainly allowed.
8. Pass the cordon bleus first in the flour, then in the egg and finally in the breadcrumbs, so that they are completely covered.
9. Heat the butter or lard in a saucepan.
10. Once the butter is golden brown or the lard starts to simmer, carefully fry the cordon bleus for one minute per side.
11. Then place them on a baking tray and cook them in the oven at 160°C for 25 minutes.
Tip: Use the leftover butter or lard to fry baby potatoes until golden brown.
Verhuellstraat 37
6821 DL
Arnhem
The Netherlands
Working days: Wednesday to Sunday
06-51494910
buitenhuis@dejagendekok.nl
www.dejagendekok.nl
