Bavarian Cordon Bleu

Ingredients

While the Swiss Cordon Bleu traditionally uses Swiss cheese and is pan-fried, the Bavarian adaptation incorporates German Emmental cheese and is often deep-fried. Additionally, Bavarian Cordon Bleu is typically served with tangy mustard and sauerkraut, adding a distinct Bavarian twist to the dish. We alse have the original recipe for Cordon Bleu, so you can check it out.

• 4 veal cutlets (120g each) (4.2 oz each) 4 veal cutlets (120g each) (4.2 oz each)
• 4 slices of Black Forest ham 4 slices of Black Forest ham
• 4 slices of German Emmental cheese 4 slices of German Emmental cheese
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the veal cutlets flat and season with salt and pepper on both sides.
3. 3.
   Place a slice of ham and a slice of Emmental cheese on each cutlet.
4. 4.
   Roll up the cutlets, securing them with toothpicks.
5. 5.
   Dredge each rolled cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
6. 6.
   Heat vegetable oil in a deep frying pan over medium heat.
7. 7.
   Fry the rolled cutlets until golden brown on all sides.
8. 8.
   Transfer the fried cutlets to a baking dish and bake for 10-15 minutes to ensure they are cooked through.
9. 9.
   Remove the toothpicks before serving.
10. 10.
    Serve hot with Bavarian mustard and sauerkraut.

Treat your ingredients with care...

• Veal cutlets — Pound the veal cutlets gently to ensure they are of even thickness for easier rolling.
• Emmental cheese — Use cold cheese slices to prevent them from melting too quickly during frying.
• Breadcrumbs — For extra flavor, mix breadcrumbs with grated Parmesan cheese or dried herbs.

Tips & Tricks

• To ensure a crispy coating, refrigerate the breaded cutlets for 30 minutes before frying.
• If you prefer a lighter version, you can bake the cutlets without frying them.
• Serve with a side of warm potato salad for a traditional Bavarian touch.

Serving advice

Serve the Bavarian Cordon Bleu hot, alongside a generous portion of sauerkraut and a dollop of tangy Bavarian mustard. Accompany it with a refreshing Bavarian beer to complete the experience.

Presentation advice

For an appealing presentation, place the Bavarian Cordon Bleu on a bed of sauerkraut and garnish with fresh parsley. Serve it on a rustic wooden platter to enhance the Bavarian charm.