Cordon-Bleu with Lustenberger 1862

45 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
Cordon bleu


  • 4 Veal cutlets pounded flat by the butcher and cut to be stuffed
  • 220 grams of Lustenberger 1862 in slices
  • 4 Slices of ham
  • Some salt and pepper
  • Breadcrumbs
  • 2 eggs
  • 2-3 Tbsp. flour


  1. Season the meat on the inside and outside. 
  2. Wrap each slice of cheese with 1 slice of ham and place on the bottom half of the cutlet. A 2-3 cm wide border should remain free. Place the second cutlet half over the top, press the edges together well and press out the air. Fasten with toothpicks if necessary.
  3. Turn and cover the meat in flour, then in the beat egg and finally in the breadcrumbs.
  4. Fry each cordon-bleu over medium heat in sufficient ghee for 4-5 minutes on each side until crispy.

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