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Cordon Bleu with Asiago DOP and radicchio

17/11/2023

Cordon Bleu is a classic dish of international cuisine, typically prepared with chicken or veal, breaded with ham and cheese inside. Here is a version with an Italian twist that includes Asiago DOP and radicchio.

Ingredients

  • 4 slices of chicken breast (thin, about 150g each)
  • 8 slices of Asiago DOP cheese (thinly sliced)
  • 4 leaves of Treviso radicchio
  • 4 slices of Parma ham
  • Flour as needed
  • 2 eggs
  • Breadcrumbs as needed
  • Salt and pepper as needed
  • Oil for frying

Preparation

  1. Lightly flatten the chicken breast slices with a meat mallet covered with cling film, if necessary, so that they have an even thickness.
  2. Cut the radicchio into strips and briefly sauté it in a pan with a drizzle of oil and a pinch of salt until it has wilted. Let cool.
  3. Place 2 slices of Asiago DOP on each slice of chicken, cover with the sautéed radicchio, and then with a slice of Parma ham.
  4. Roll the chicken with the ingredients inside and secure the roll with toothpicks to maintain its shape during cooking.
  5. Coat the Cordon Bleu first in flour, then in beaten egg (seasoned with salt and pepper to taste), and finally in breadcrumbs.
  6. In a frying pan, bring the oil to temperature (about 170°C) and fry the Cordon Bleu until they are golden brown on all sides. This should take about 5-7 minutes depending on the thickness of your Cordon Bleu.
  7. Drain the Cordon Bleu on paper towels to remove excess oil.
  8. Remove the toothpicks before serving your Cordon Bleu.

You can accompany the Cordon Bleu with a fresh salad or grilled vegetables. For a lighter option, you can also bake the Cordon Bleu in the oven at 200°C for about 20 minutes, until golden brown.

Curiosity

Cordon Bleu, which means “blue ribbon” in French, indicates high culinary quality. The original recipe probably comes from France or Switzerland, and the “medal” that gives the name, the blue ribbon, was an award given to knights of the Order of Saints Maurice and Lazarus by the French monarchy, which later became a symbol of gastronomic excellence.

Enjoy your Italian-style Cordon Bleu!

Cordon bleu with Asiago DOP and radicchio