Try recipes for cordon bleu or a classic delicacy of French cuisine made from different types of meat

Do you love classic steaks? Then you definitely have to try cordon bleu recipes.

Although the correct version is prepared from veal, it is not a problem to conjure up it from chicken or turkey.

Impress your loved ones and friends by preparing something new for them, for example for their birthday.

Which recipe will suit you better? Try it and see for yourself that it is an absolute delicacy.

Classic veal cordon bleu

If you like classic Czech schnitzels, then this is something similar, with the only difference being that here there is an additional filling, thanks to which the meat literally melts on the tongue. Speaking of French cuisine, also check out the recipes for Parisian cakes . After all, only after a meaty lunch does a sweet treat come in handy.


  • 8 veal steaks of the same size)
  • 450 g hard cheese (ideally Swiss Gruyère cheese)
  • 4 slices of baked ham
  • 1 cup dry breadcrumbs
  • 2 teaspoons of salt
  • 3/4 teaspoon ground black pepper
  • 3/4 cup plain flour
  • 2 large eggs
  • 2 tablespoons unsalted fresh butter
  • 2 tablespoons of extra pan fresh lemon and sprigs of fresh parsley for garnish


  • We pound the cuttings thoroughly so that they are as thin as possible. It is good to place each slice between two pieces of food foil or plastic bags.
  • Grate the cheese, divide it into 4 equal parts and start the preparation.
  • Place 4 patted cutlets next to each other and place a slice of ham on each cutlet, on which we press 1 part of grated cheese.
  • We place everything in such a way that a free edge of approx. 0.5 cm remains around the entire circumference.
  • Fold in the other cutlet, press and then tap the edges to join the cutlets and seal the pocket.
  • Mix breadcrumbs, 1 teaspoon of salt and 1/4 teaspoon of black pepper in a bowl. Put flour, 3/4 teaspoon of salt and 1/4 teaspoon of pepper into the second bowl, mix again.
  • Finally, beat the eggs in the third bowl, add 1/4 teaspoon of salt and beat.
  • All 4 schnitzels that we previously filled are first coated in flour, then in breadcrumbs and finally carefully in breadcrumbs. We carefully but thoroughly press them so that the breadcrumbs really stick everywhere.
  • We spread the cutlets wrapped in this way on a grid, which we place above the baking sheet and put them in the refrigerator to cool for an hour.
  • Then take them out and let them rest at room temperature for 30 minutes.
  • Heat the oil and butter in a pan over medium-high heat. Add the coated cutlets and reduce the temperature to a lower setting.
  • Fry for 2 minutes on each side, then transfer to a plate and serve.
French traditional classic veal cordon bleu.

Chicken cordon bleu from the oven

If you are not a fan of fried food, but would like to try this classic delicacy, you can simply prepare it in the oven. It’s nothing complicated and the resulting dish is absolutely luxurious. Not only because of the meat, but also because of the excellent sauce.


  • 4 boneless/skinless chicken breasts
  • Salt and ground black pepper to taste
  • 4 slices of ham
  • 120 g of hard cheese
  • 3 tablespoons of melted butter
  • 1 clove of garlic
  • 1 cup seasoned breadcrumbs
  • 1/2 teaspoon dried thyme


  • 2 tablespoons unsalted fresh butter
  • 2 tablespoons semi-coarse flour
  • 3/4 cup milk
  • 1/4 cup white wine
  • 2 teaspoons Dijon mustard
  • 1 cube of chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup parmesan
  • Salt and ground black pepper to taste


  • Preheat the oven to 180 degrees and prepare a baking dish.
  • Carefully cut the chicken into slices approx. 0.5 – 1 cm thick. Salt and pepper.
  • Place 1 slice of ham on each breast. Divide the cheese into 4 equal pieces and put 1 piece on each slice of ham.
  • We roll up like a roll and secure all the chicken rolls with a toothpick so that the contents do not fall out.
  • Mix the butter and garlic in a small bowl and pour the breadcrumbs and thyme into the other bowl.
  • Dip each roll in a bowl of butter and then roll in breadcrumbs.
  • Place in a baking dish and bake for 35-40 minutes. The temperature inside the cordon bleu must be 165 degrees. While the chicken is baking, prepare the sauce.
  • Melt the butter in a small pan, add the flour and cook for about 1 minute.
  • Little by little, we begin to pour milk and wine alternately, stirring constantly, until the mixture is smooth.
  • Add Dijon mustard, broth and Worcestershire sauce.
  • We keep stirring and bring the sauce to a boil. Reduce the heat and cook for 1 minute.
  • Set aside and stir in the parmesan. Season with salt and pepper as needed and we’re done.
  • Serve the baked meat on a plate and pour the prepared sauce over it.
Tender chicken breast stuffed with smoked ham and Swiss cheese baked in the oven.

Spicy Cordon blue

Believe me, you will think from the photo that this will be a boring recipe, but quite the opposite. Chicken prepared this way is perfectly delicious, just the right amount of spice, and every bite melts on the tongue. Even the biggest grumps will lick their heads.


  • 4 skinless and boneless chicken breast halves
  • 4 slices of ham
  • 4 slices of cheddar or other hard cheese
  • 1 cup plain flour
  • 1 teaspoon of salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground sweet paprika
  • 2 beaten eggs
  • 1/3 cup milk
  • 1 cup dry breadcrumbs
  • 1/4 cup extra virgin olive oil
  • 1 can of condensed cream of mushroom soup
  • 1/2 kg of mushrooms cut into slices
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon curry powder
  • 1/4 cup white wine
  • 1/2 cup sour cream
  • 2 sprigs of fresh parsley for garnish


  • Preheat the oven to 175 degrees.
  • Pat the chicken breast over the food foil so that the meat is not torn.
  • We first roll each slice of ham separately, then into a slice of cheese and finally into a breast.
  • Put flour, salt, pepper and paprika in a bowl. In the second bowl, whisk the eggs with the milk. The last bowl will contain breadcrumbs.
  • Roll the cordon bleu in the seasoned flour, then in the egg mixture and finally in the breadcrumbs.
  • Heat the oil in a pan. When it is hot, put the coated chicken in it and cook on all sides until it has a golden surface.
  • Put the fried chicken on a plate and cover it with foil so that it does not cool down.
  • Put canned soup, mushrooms, garlic powder, curry, wine and sour cream into a large bowl. Mix thoroughly.
  • Put the fried chicken in a baking dish, pour the sauce over it and put it in the preheated oven. Bake for about 15-20 minutes.
  • Serve garnished with sprigs of fresh parsley.
Chicken steak stuffed with cheese and ham with a delicious sauce and spicy spices.

Turkey breast with stuffing

Similar to veal or chicken cordon bleu, turkey also has its charm. The preparation is not difficult and you will enjoy it. This recipe even goes well with onion soup with freshly baked homemade bread.


  • 1 turkey breast
  • 2 tablespoons Dijon mustard
  • 4 slices of smoked ham
  • 4 slices of Swiss cheese
  • 1/4 cup whole wheat flour
  • 1 beaten egg
  • 1/2 cup seasoned breadcrumbs


  • Preheat the oven to 190 degrees.
  • Cut the turkey breast into 4 equal parts.
  • Place between two sheets of waxed paper and pound with a mallet until the turkey is thin.
  • Spread the mustard evenly on each piece of meat.
  • Place slices of ham and cheese on each breast, leaving 1.3 cm at one end. We roll towards the open end and secure toothpicks if necessary.
  • We will prepare three bowls. Put the flour in the first bowl, the beaten eggs in the second, and seasoned breadcrumbs in the third bowl.
  • We coat the rolls one by one with flour, dip them in egg and then press them into the breadcrumbs.
  • Place the turkey wrapped in this way on a greased baking sheet. Bake for 25 to 35 minutes. We serve it with a side dish of your choice.
Cordon blue prepared from turkey breast with ham and cheese.

Baked chicken rolls with Alfredo sauce

Busy times sometimes call for quick cooking and baking. Well, why deny yourself classic delicacies just because of lack of time? Prepare this luxurious cordon blue, which you simply bake in the oven and feed the whole family.


  • 8 chicken breast fillets
  • 8 slices of hard cheese
  • 8 slices of honey ham
  • 1 and 1/2 cups panko breadcrumbs
  • 2 large eggs
  • 1/2 cup plain flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/4 cup sunflower oil
  • 1 cup of warm Alfredo sauce (it can also be heated if we have leftovers in the fridge)
  • 8 slices of bacon (fried until crispy and broken into pieces)
  • 1/4 cup grated parmesan cheese

As attachment:

  • Roasted carrots
  • Baked Broccoli


  • Preheat the oven to 175 degrees and spray the baking dish with cooking spray. Let’s put it aside for now.
  • Place 1 slice of cheese and 1 slice of ham on each chicken cutlet. We roll up from the shorter end and secure toothpicks in several places.
  • We will prepare 3 bowls or perhaps trays. In the first bowl, whisk flour, salt, pepper and onion powder. Beat eggs in the second and pour breadcrumbs into the third.
  • Coat each chicken roll in the flour mixture on all sides, then dip in the egg, and finally gently press the breadcrumbs to adhere well.
  • Heat the sunflower oil in a large pan over medium heat.
  • As soon as it starts to shimmer, fry the chicken rolls until golden on all sides, in batches if necessary (do not overcrowd the pan.)
  • Put the fried ones in the prepared baking dish and put them in the preheated oven.
  • Bake uncovered until chicken juices run clear and chicken is cooked through, about 25-30 minutes.
  • If the surface is too brown, cover with aluminum foil or baking paper for the last 5-10 minutes of baking.
  • We dispose of the toothpicks and can serve. Pour a spoonful of warm Alfredo sauce over the chicken and sprinkle with bacon and parmesan. Served with roasted vegetables, carrots and broccoli.

Tip: You can read about what panko breadcrumbs actually are in our article with mushroom recipes .

Tender and tasty chicken cordon bleu baked with smoked ham and cheese served with alfredo sauce.

Stuffed pork doll

In addition to chicken and turkey, we must not forget the pork. You prepare cordon bleu from it in the same way as with other types of meat and you will find that it tastes the same as the others, but it has a different taste.


  • 500 g pork tenderloin in total
  • 2 teaspoons of salt + for possible seasoning
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground oregano
  • Juice of 1 lime
  • 4 slices of honey ham
  • 2 strips of cheese (each approx. 15-20 cm long with a diameter of 2-3 cm)
  • 2 smaller peeled carrots
  • 1/4 cup plain flour
  • 1 large beaten egg
  • 1/2 cup Japanese breadcrumbs or panko
  • Vegetable oil for frying
  • 1/4 cup mayonnaise
  • 1/4 cup whipping cream (the higher the percentage, the better)
  • 1/4 teaspoon of liquid spices
  • 2 chopped garlic cloves


  • Cut the pork tenderloin lengthwise in its middle, and make cuts on both sides so that the meat stretches as wide as possible.
  • Cover with cling film and tap with a meat mallet to the desired thickness, which is approx. 4-5 cm. Then divide the doll into 2 equal parts.
  • Season the pork with salt, pepper and oregano. Drizzle with lime juice and massage gently. Put it in the fridge for 30 minutes.
  • In the meantime, prepare the sauce by putting mayonnaise, cream, liquid spices and garlic in a bowl and mix thoroughly.
  • Let the finished sauce cool until we need it for serving.
  • Take the meat out of the fridge, put it on a cutting board and put the ham, cheese and carrots on it. Roll up tightly and secure with toothpicks. We will do the same with the second part.
  • Prepare the flour, eggs and breadcrumbs for coating, each in a separate bowl.
  • Season the flour and eggs with a pinch of salt. We coat the pork rolls in flour, then dip them in egg, and finally coat them in breadcrumbs.
  • Heat the oil in a frying pan over medium heat. Once the oil is hot, put in both rolls and fry on all sides until they are golden brown and crispy. About 5 – 7 minutes on each side.
  • Drain the pork roll on paper towels. Let it rest for 5 minutes. Remove toothpicks and then cut into rounds. Serve immediately with the sauce.
Recipe for pork cordon blue from pork tenderloin.

How to make homemade Alfredo sauce?

It is not difficult and even a complete beginner can do it. You just have to stick to the procedure and the work will definitely be done. We only need a few ingredients and the luxurious sauce is ready. Homemade is much more delicious than when we buy it ready-made in the store.


  • 1/2 cup fresh unsalted butter
  • 2 cups heavy whipping cream (33%)
  • 1 chopped clove of garlic
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon of flaky salt
  • 1/4 teaspoon ground black pepper
  • 2 cups freshly grated Parmigiano-Reggiano cheese


  • Cut the butter into large cubes or slices and melt in a large non-stick pan over medium heat. Keep stirring until dissolved.
  • Add chopped garlic, garlic powder, Italian seasoning, flake salt and pepper.
  • Using a whisk, whisk until the ingredients are combined and the sauce is smooth.
  • Lower the heat a little, bring to a gentle boil so the sauce doesn’t boil, and cook, whisking constantly, for 3-4 minutes until it starts to thicken.
  • Stir in the Parmesan and stir again until it does not dissolve and the sauce is again beautifully smooth and soft.
  • Set aside and serve. If we don’t use it all, we store the rest in a closed container in the refrigerator.

Tip: If the sauce is not thick enough, let it stand for another 2 to 3 minutes. Only then do we serve.

Luxurious Alfredo sauce made from home-made ingredients.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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