Cordon bleu: Antonin Girard’s recipe

Ingredients for 2 people

• 4 thin slices of veal
• 2 slices of pastrami
• Olive oil

For the cheese preparation

• 100 g young Comté cheese or fresh Tomme cheese
• A small clove of garlic
• ½ sweet onion
• A sprig of oregano

For the breading

• 2 free range eggs
• 50 g panko breadcrumbs (used in Japan)
• 20g flour
• Salt and pepper from the mill

The preparation

Flatten the slices of veal between two parchment papers, forming large rectangles of 15-20 cm (using a saucepan or a flat, heavy utensil). In a saucepan, sweat the minced onion and garlic in a drizzle of olive oil. Add the cheese previously cut into cubes and let melt over low heat, stirring constantly. Season with salt and pepper, then blend in an immersion blender to obtain a smooth mixture. Spread on a plate or a plate and let set in the refrigerator.

Once the mixture has cooled, cut two rectangles 2 cm smaller than the slices of veal. Cut the pastrami the same size as the cheese. Wrap the cordon bleu in a wallet, starting with a slice of veal, the pastrami, the cheese, brush the remaining 2 cm around the edge with the beaten egg, then place the last slice of veal on top.

Close the perimeter of the blue cord tightly so that the appliance does not leak during cooking. Bread everything in English, dipping in the flour, then the beaten egg and finally the panko breadcrumbs. Fry the cordon bleu for 3 min at 170°C or in the oven for 15 min at 180°C in dry heat. Season with salt and pepper and enjoy as is, in a sandwich, with a fresh salad and spicy ketchup, or buttered fresh peas with mint.