Cordon-bleu by Cyril Lignac:a tasty and crispy recipe ideal for the whole family ("The cheese melts in your mouth!")

We all have one or more cooking recipes that marked our childhood, for good or for bad. The cordon-bleu is one of these canteen dishes that we savored in a few bites or that we tried to exchange discreetly for a better dish. And yet, the real cordon-bleu house , made with breaded veal cutlets, ham and cheese, is generous ,tasty and both melting on the inside and crispy on the outside . If it is well prepared, it is sure to delight the taste buds of young and old alike.

Chef Cyril Lignac's tips for making a tender and crispy cordon bleu

For everyone's culinary pleasure, the chef and pastry chef Cyril Lignac shared, last November on RTL , his homemade recipe and his advice for cooking a good cordon-bleu. One of the chef's tips is to have “very thin veal cutlets to fold them up like a slipper" . Therefore, pat the meat with a simple clean rolling pin or a tenderizer, a kitchen utensil used to tenderize pieces of meat before cooking. For breading the meat Cyril Lignac recommends incorporating flakes of dehydrated puree into the breadcrumbs or use Japanese Panko breadcrumbs . This trick will allow cooking to have a very crispy meat with "a little taste of potato" .

Regarding cooking, cooking in a pan with butter and a drizzle of oil is ideal for giving a nice color to the cordon-bleu.

Cyril Lignac's veal cordon bleu recipe

To make generous homemade cordons-bleus for 4 people, you need :

• 4 fine and taped Beau cutlets
• 4 fairly thin slices of white ham
• 200 g grated Emmental cheese
• 100 g liquid cream
• 4 eggs (1 egg and 3 egg whites)
• 150g flour
• 150 g breadcrumbs + dehydrated mashed potatoes flakes (optional)
• Grated parmesan cheese

Preparation steps:

1. On a cutting board, slit the veal cutlets underneath to fold them over.
2. Add a slice of ham inside each cutlet.
3. In a bowl, beat an egg with the liquid cream and the grated Emmentaler using a mixer.
4. Incorporate the mixture into the veal cutlet and fold it up like an apple turnover.
5. In one plate pour the flour, in another the beaten egg yolks and in a third plate add the breadcrumbs with a few flakes of dehydrated mashed potatoes and grated parmesan.
6. Dip each cutlet in the flour, then the egg yolks and breadcrumbs.
7. In a hot pan, melt the pieces of butter with a drizzle of oil. Add the breaded veal cutlets and cook for 5 to 7 minutes. The breadcrumbs should be golden brown. Enjoy!

Also read:

Piedmontese salad by Cyril Lignac:an easy-to-make and very tasty recipe ("Ideal to delight the whole family!")

Cyril Lignac's chicken curry:a tasty and very simple recipe ("The chicken is super tender and fragrant!")

Cyril Lignac's chocolate tart:an easy-to-make and truly delicious recipe ("Le gourmand-croquant à son paroxysme"!)