A last-minute cordon-bleu for dinner is the easy option that everyone agrees on. Even better: we’ve found you an ultra-gourmet recipe that is bound to become your new comfort food! In her book Le Bar à Brioches, chef Margaux Aycard goes all out with a cordon-bleu coated in brioche breadcrumbs. Forget the bland crust, and say hello to the golden crispy brioche that melts in your mouth. A bold and nostalgic twist that will wow your guests and delight foodies with this timeless classic, especially when paired with delicious sautéed vegetable rice or a buttery mashed potato. Mmmmhh…
Ingredients to shop
For 4 people
Prep time: 20 min
Cook time: 20 min
- 4 veal cutlets
- 4 slices of ham (about 100g)
- 200g of Emmental or Comté cheese
- 150g of T55 flour
- 3 eggs
- 150g of brioche breadcrumbs
- 50g of grated Parmesan
- 50g of unsalted butter
- Neutral oil (like sunflower)
- Salt, pepper
Recipe
Season the veal cutlets. Place 1 slice of ham and a few thin slices of cheese on each cutlet. Fold them to enclose the ham and cheese, and secure with toothpicks if necessary.
Prepare 3 separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan. Coat each cordon-bleu in flour, then in eggs, and finally in the breadcrumb mixture, making sure they are well-covered at each step.
Preheat the oven to 180°C (th. 6).
Heat the butter and a bit of oil in a pan over medium heat, then cook the cordon-bleus until golden on both sides (about 5 minutes per side). Transfer them to an ovenproof dish and bake for 15 to 20 minutes, until fully cooked inside.
Serve the cordon-bleus piping hot with your choice of side dish.
Discover also Pink Mimosa Eggs to Impress Your Guests and The Zero-Waste Tarte Tatin Recipe by Benoit Castel.
