Cordon bleu, a dish that originated in Switzerland, is a staple of fine dining restaurants around the world. This elegant dish consists of a thinly sliced cut of meat, typically pork or chicken, stuffed with ham and cheese, then breaded and fried to a golden brown perfection. While it may seem like a complicated dish to prepare, cooking cordon bleu in a pan is actually quite straightforward. In this article, we will take you through a step-by-step guide on how to cook cordon bleu in a pan, and provide you with some helpful tips and tricks to ensure that your dish turns out perfectly.
Choosing the Right Ingredients
Before we dive into the cooking process, it’s essential to choose the right ingredients. For a classic cordon bleu dish, you will need the following:
- 4 thinly sliced cuts of pork or chicken breast
- 4 slices of ham
- 4 slices of Swiss cheese
- 1 cup of all-purpose flour
- 1/2 cup of breadcrumbs
- 1/4 cup of butter, melted
- 1 egg, beaten
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Selecting the Right Meat
When it comes to selecting the right meat for your cordon bleu dish, you have two options: pork or chicken. Both options are delicious, but they have some differences that you should consider.
- Pork: Pork is a more traditional choice for cordon bleu, and it’s often preferred by chefs because of its tender and juicy texture. Look for thinly sliced pork loin or pork tenderloin.
- Chicken: Chicken is a leaner protein than pork, and it’s a great option if you’re looking for a healthier alternative. Look for thinly sliced chicken breast.
Choosing the Right Cheese
The cheese is an essential component of the cordon bleu dish, and it’s what gives it its creamy and rich flavor. For a classic cordon bleu, you should use Swiss cheese. However, you can also experiment with other types of cheese, such as mozzarella or cheddar.
Preparing the Meat
Now that you have chosen your ingredients, it’s time to prepare the meat. This is the most critical step in the cooking process, as it will determine the final texture and flavor of your dish.
Pounding the Meat
To prepare the meat, you need to pound it thinly to ensure that it cooks evenly. You can use a meat mallet or a rolling pin to pound the meat.
- Place the meat between two sheets of plastic wrap or parchment paper.
- Pound the meat gently but firmly, starting from the center and working your way outwards.
- Make sure that the meat is evenly pounded and that it’s not too thin.
Seasoning the Meat
Once you have pounded the meat, it’s time to season it. Sprinkle both sides of the meat with salt and pepper, and make sure that it’s evenly coated.
Assembling the Cordon Bleu
Now that the meat is prepared, it’s time to assemble the cordon bleu. This is a delicate process, as you need to make sure that the filling is evenly distributed and that the meat is not overstuffed.
Placing the Filling
To assemble the cordon bleu, place a slice of ham and a slice of cheese in the center of each meat cut.
- Make sure that the filling is evenly distributed and that it’s not too close to the edges.
- Fold the meat over the filling, making sure that it’s tightly sealed.
Dredging the Meat
Once you have assembled the cordon bleu, it’s time to dredge the meat in flour, eggs, and breadcrumbs. This will give the meat a crispy exterior and a tender interior.
- Dip the meat in the flour, making sure that it’s evenly coated.
- Dip the meat in the beaten egg, making sure that it’s fully coated.
- Dip the meat in the breadcrumbs, making sure that it’s evenly coated.
Cooking the Cordon Bleu
Now that the cordon bleu is assembled and dredged, it’s time to cook it. This is the final step in the cooking process, and it’s what will determine the final texture and flavor of your dish.
Heating the Pan
To cook the cordon bleu, you need to heat a pan with butter or oil over medium heat.
- Use a large skillet or sauté pan, as this will give you enough room to cook the cordon bleu evenly.
- Add 2-3 tablespoons of butter or oil to the pan, and let it melt.
Cooking the Cordon Bleu
Once the pan is hot, it’s time to cook the cordon bleu. Place the cordon bleu in the pan, and cook for 3-4 minutes on each side.
- Make sure that the cordon bleu is cooked evenly, and that it’s not too brown.
- Use a thermometer to check the internal temperature of the meat. It should be cooked to an internal temperature of 165°F (74°C).
Serving the Cordon Bleu
Now that the cordon bleu is cooked, it’s time to serve it. This is the final step in the cooking process, and it’s what will determine the final presentation of your dish.
Plating the Cordon Bleu
To serve the cordon bleu, place it on a plate and garnish with chopped parsley.
- Make sure that the cordon bleu is placed in the center of the plate, and that it’s evenly balanced.
- Use a sauce or a side dish to complement the cordon bleu. Some popular options include a creamy mushroom sauce or a side of roasted vegetables.
Pairing the Cordon Bleu with Wine
The cordon bleu is a versatile dish that can be paired with a variety of wines. Some popular options include:
- Chardonnay: This is a classic pairing for the cordon bleu, as it complements the rich and creamy flavors of the dish.
- Sauvignon Blanc: This is a crisp and refreshing wine that pairs well with the delicate flavors of the cordon bleu.
- Pinot Noir: This is a light-bodied red wine that pairs well with the earthy flavors of the cordon bleu.
| Wine | Description |
|---|---|
| Chardonnay | A classic pairing for the cordon bleu, as it complements the rich and creamy flavors of the dish. |
| Sauvignon Blanc | A crisp and refreshing wine that pairs well with the delicate flavors of the cordon bleu. |
| Pinot Noir | A light-bodied red wine that pairs well with the earthy flavors of the cordon bleu. |
Conclusion
Cooking cordon bleu in a pan is a straightforward process that requires some skill and patience. By following the steps outlined in this article, you can create a deliciously elegant dish that’s sure to impress your guests. Remember to choose the right ingredients, prepare the meat carefully, and cook the cordon bleu evenly. With a little practice, you’ll be able to create a cordon bleu dish that’s worthy of a fine dining restaurant.
What is Cordon Bleu and how does it differ from other chicken dishes?
Cordon Bleu is a classic French dish that consists of chicken breast stuffed with ham and cheese, then breaded and fried. What sets Cordon Bleu apart from other chicken dishes is the combination of flavors and textures from the ham, cheese, and breading. The ham adds a salty, savory flavor, while the cheese adds creaminess and the breading adds crunch.
The key to a great Cordon Bleu is using high-quality ingredients, including fresh chicken breast, thinly sliced ham, and a blend of cheeses. The breading should be light and crispy, not heavy or greasy. When cooked correctly, Cordon Bleu is a dish that is both elegant and satisfying.
What type of cheese is best to use for Cordon Bleu?
The type of cheese to use for Cordon Bleu is a matter of personal preference, but some cheeses work better than others. A classic combination is Gruyère and Emmental, which provide a rich, creamy flavor. Other options include Swiss, cheddar, or a blend of cheeses.
It’s best to use a cheese that melts well and has a mild flavor, as you want the cheese to complement the other ingredients without overpowering them. Avoid using strong or pungent cheeses, as they can overwhelm the dish. Experiment with different cheese combinations to find the one that works best for you.
Can I use pre-sliced ham for Cordon Bleu?
While it’s possible to use pre-sliced ham for Cordon Bleu, it’s not the best option. Pre-sliced ham is often too thick and can be difficult to roll into the chicken breast. Thinly sliced ham is essential for Cordon Bleu, as it allows the ham to cook evenly and prevents it from overpowering the other ingredients.
If you can’t find thinly sliced ham, you can try slicing a ham steak yourself. Look for a ham with a mild flavor and a tender texture. Avoid using cured or smoked hams, as they can be too salty or overpowering.
How do I prevent the breading from falling off the chicken?
One of the biggest challenges when cooking Cordon Bleu is preventing the breading from falling off the chicken. To prevent this, make sure the chicken is dry and free of excess moisture. Pat the chicken dry with paper towels before breading, and make sure the breading is evenly coated.
Another key is to use the right type of breading. Panko breadcrumbs are a good option, as they are light and crispy. Avoid using heavy or dense breadcrumbs, as they can fall off the chicken. You can also try dipping the chicken in beaten eggs before breading, as this helps the breadcrumbs adhere to the chicken.
Can I cook Cordon Bleu in the oven instead of a pan?
While it’s possible to cook Cordon Bleu in the oven, it’s not the best option. Cooking Cordon Bleu in a pan allows for a crispy exterior and a juicy interior, which is harder to achieve in the oven. Pan-frying also allows for a nice browning on the outside, which adds flavor and texture to the dish.
If you do choose to cook Cordon Bleu in the oven, make sure to use a high temperature (around 400°F) and a short cooking time (around 15-20 minutes). You can also try breading the chicken and then baking it, but be aware that the breading may not be as crispy as it would be if pan-fried.
How do I know when Cordon Bleu is cooked through?
To ensure that Cordon Bleu is cooked through, use a meat thermometer to check the internal temperature. The chicken should be cooked to an internal temperature of at least 165°F. You can also check for doneness by cutting into the chicken and checking that the juices run clear.
It’s also important to cook the Cordon Bleu for the right amount of time. Cooking time will depend on the size and thickness of the chicken breast, but a general rule of thumb is to cook for 5-7 minutes per side. Make sure to not overcrowd the pan, as this can lower the temperature and prevent the chicken from cooking evenly.
Can I serve Cordon Bleu with a sauce or gravy?
Cordon Bleu can be served with a variety of sauces or gravies, depending on your preference. A classic option is a creamy mushroom sauce, which complements the flavors of the ham and cheese. Other options include a light bechamel sauce or a rich demiglace.
When serving Cordon Bleu with a sauce, make sure to not overpower the dish. A light coating of sauce is all you need, as you want to be able to taste the other ingredients. You can also serve the sauce on the side, allowing each person to help themselves.