Homemade cordons bleus with Comté

Name: Homemade cordons bleus with Comté
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 100 g wheat breadcrumbs; 100 g Comté; 600 g chicken escalope; 50 g wheat flour; 30 ml sunflower oil; 120 g cooked ham; 2 eggs

Homemade cordons bleus with Comté. Prepared with Comté instead of emmental.

Active time40 min

Cooking20 min

Total45 min

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Ingredients

100 g Comté
2 eggs
600 g chicken escalope
120 g cooked ham
100 g wheat breadcrumbs
50 g wheat flour
30 ml sunflower oil

Preparation

Step completed · 1
Preheat the oven to 180 °C. Flatten the escalopes between 2 sheets of baking parchment. Thinly slice the Comté. Fill the escalopes with ham and Comté, fold and secure with toothpicks.
Step completed · 2
Beat the eggs in a deep plate. Coat in flour, beaten eggs and breadcrumbs. Brown in the oil for 3 minutes on each side.
Step completed · 3
Place in a dish and cook for 12 to 15 minutes, until the centre reaches at least 75 °C and stays at or above that temperature for 30 seconds. Remove the cocktail sticks before serving.

Allergens

Eggs
Gluten
Milk

Nutrition

Per serving · recipe for 4 people

Energy: 540 kcal
Protein: 55 g
Carbohydrate: 28 g
Fat: 22 g
Saturates: 8 g
Fibre: 1.8 g
Salt: 1.2 g
Lactose: <0.5 g

Variations

Spanish
Aubergine san jacobos with ham and cheese
Aubergine sandwiches filled with ham and scamorza, breaded and pan-fried until the cheese melts.
40 min active time
Spanish
Córdoba pork and Iberian ham rolls
Thin pork loin slices rolled around Iberian ham, breaded and fried.
40 min active time
French
Homemade cordons bleus
Chicken escalopes filled with ham and Emmental, then coated in breadcrumbs.
40 min active time

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration