Cordon bleu with alp cheese

Ingredients per person

  • Cut 1 veal escalope of about 125 g. cut by the butcher and pounded flat
  • 1 tsp mustard
  • Shoulder of ham
  • Alp cheese
  • Salt
  • Some black pepper
  • Flour
  • 1 egg
  • Breadcrumbs
  • Cooking butter or oil for frying



Coat the inside of the escalope with mustard, top with ham and alp cheese and fold together. Season with salt and pepper.

Place flour, beaten egg and breadcrumbs each on flat plates.

Dredge the escalope first in flour, then in the egg and finally in the breadcrumbs. Press firmly on the breadcrumb coating.

Fry the cordon bleu in plenty of hot cooking butter at medium heat for about 5 mins.

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