Renowned Chef Cyril Lignac's Veal Cordon Bleu: Crispy, Melty Perfection for Family Meals

Many of us have cherished childhood recipes that evoke fond memories—or not. The cordon bleu, a staple canteen dish, was either a quick favorite or one we'd swap away. Yet, a properly made homemade version with breaded veal cutlets, ham, and cheese delivers generous flavor: melty inside, irresistibly crispy outside. Prepared expertly, it wins over kids and adults alike.

Chef Cyril Lignac's Pro Tips for Tender, Crispy Cordon Bleu

Acclaimed French chef and pastry chef Cyril Lignac shared his foolproof homemade recipe and techniques during a November appearance on RTL. Key advice: Start with “very thin veal cutlets to fold them like a slipper”. Flatten the meat using a rolling pin or meat tenderizer. For superior breading, incorporate dehydrated potato flakes into breadcrumbs or opt for Japanese Panko. This creates exceptional crispiness with “a subtle potato flavor”.

For cooking, pan-sear in butter with a drizzle of oil to achieve a gorgeous golden color.

Cyril Lignac's Veal Cordon Bleu Recipe

To make generous homemade cordon-bleus for 4 people, you need:

• 4 fine and taped Beau cutlets
• 4 fairly thin slices of white ham
• 200 g grated Emmental cheese
• 100 g liquid cream
• 4 eggs (1 egg and 3 egg whites)
• 150g flour
• 150 g breadcrumbs + dehydrated mashed potatoes flakes (optional)
• Grated parmesan cheese

Preparation steps:

1. On a cutting board, slit the veal cutlets underneath to fold them over.
2. Add a slice of ham inside each cutlet.
3. In a bowl, beat an egg with the liquid cream and the grated Emmentaler using a mixer.
4. Incorporate the mixture into the veal cutlet and fold it up like an apple turnover.
5. In one plate pour the flour, in another the beaten egg yolks and in a third plate add the breadcrumbs with a few flakes of dehydrated mashed potatoes and grated parmesan.
6. Dip each cutlet in the flour, then the egg yolks and breadcrumbs.
7. In a hot pan, melt the pieces of butter with a drizzle of oil. Add the breaded veal cutlets and cook for 5 to 7 minutes. The breadcrumbs should be golden brown. Enjoy!

Also read:

Piedmontese salad by Cyril Lignac: an easy-to-make and very tasty recipe ("Ideal to delight the whole family!")
Cyril Lignac's chicken curry: a tasty and very simple recipe ("The chicken is super tender and fragrant!")
Cyril Lignac's chocolate tart: an easy-to-make and truly delicious recipe ("Le gourmand-croquant à son paroxysme"!)