What is the veal Cordon Bleu?

in its basic form is the veal cordon of the main course, which includes veal steaks, ham and Swiss cheese. The veal slices are pounded and then assembled with ham and cheese. "Packages" are immersed in a combination of beaten eggs and milk, soaked in flour spicy salt and pepper, immersed in breadcrumbs and fried in molten butter until it is done. Like other recipes, the recipe for veal Cordon Bleu has evolved over time. Inteed chefs can find recipes using chicken slices instead of veal slices, different types of cheese instead of Swiss cheese and recipes for baking instead of frying this food. The recipe also requires flour, dry crumbs of bread, salt, pepper, eggs, milk and butter. The chef should pound the slices of veal until the slices are thin or "retracted". Veal shells are also available in some grocery stores for those who get time to balance veal. The chef should place a piece of ham and a piece of cheese on veal. The package iscompleted with the last piece of veal. The edges are pushed together to "close" Cordon Bleu.

Each package of veal cordon Bleu should be slightly covered with flour, which includes the taste of salt and pepper. Cordon Bleu should then be immersed in milk and a beaten mixture of eggs, followed by a crumb of bread. After the bread of the bread crumbs, the Cordon Bleu should be immersed in a mixture of eggs and milk and crumbs bread again.

veal Cordon Bleu should be cooked in molten butter for about six minutes to the side. Each side of the Cordon Bleu "package" should be a golden brown color before serving. The meat should also be cooked.

Jinrecepes require a sauce that combines pelvis drops with white wine, which are poured over the veal cordon bleu before serving. Others use prosciutto instead of ham. Some recipes indicate Provolone instead of Swiss cheese. Interested chefs can try their own inAriaization to add to the ongoing development of this bowl.