Recipe

Bavarian Cordon Bleu

Bavarian Delight: Crispy Cordon Bleu with a Bavarian Twist

4.5 out of 5

In the heart of Bavaria, indulge in the delightful flavors of Bavarian Cordon Bleu. This adaptation of the classic Swiss dish combines tender veal, savory ham, and rich cheese, all enveloped in a crispy breadcrumb coating. Served alongside traditional Bavarian accompaniments, this dish is a true culinary delight.

Meat Dish› Cordon Bleu

European cuisine› Alpine cuisine› Swiss cuisine

European cuisine› German cuisine› Bavarian cuisine

Preparation time

25 minutes

Cooking time

15 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low carb, High protein, Gluten-free (if using gluten-free breadcrumbs)

Allergens

Dairy (Emmental cheese), Gluten (breadcrumbs)

Not suitable for

Vegetarian, Vegan, Dairy-free

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