Cordon Bleu with roast potatoes and green salad – crisp, creamy and fresh in a single dish.
Cordon Bleu is one of those classics that never fails to please – especially when it is made with chicken mince, melted cheese and good ham tucked inside. Here is my version with roast potatoes and a simple green salad that gives the dish a little freshness and acidity.
The chicken is prepared as in my recipe for Cordon Bleu with chicken mince, where it comes out wonderfully juicy with a crisp coating – exactly as it should be.
The potatoes are easily cooked in the oven or air fryer and need minimal effort – just a little oil, salt and freshly ground pepper. The salad is as simple as it gets: crisp mixed leaves, finely grated Parmesan and a dressing of olive oil and lemon juice – the fresh counterpoint to the creamy Cordon Bleu.
Simple, easy and really good – perfect for weeknights and weekends alike.
Cordon Bleu with roast potatoes and green salad
Ingredients
Roast potatoes
- 600 g small potatoes, scrubbed
- 2 tbsp oil
- Salt and freshly ground pepper
Cordon Bleu
- 600 g chicken mince
- 100 g Gouda, sliced
- 4 slices good-quality ham
- 120 g cornflakes, crushed or blitzed
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 eggs, beaten
- 4 tbsp plain flour, plus a little extra
- Salt and freshly ground pepper
- Butter and/or neutral oil
Salad
- 200 g mixed salad leaves
- 50 g Parmesan, finely grated
- Freshly squeezed lemon juice
- Oil
- Freshly ground pepper
Method
Roast potatoes
- Halve the potatoes, toss them with the oil and season with salt and freshly ground pepper.
- Cook them in an air fryer at 200°C for about 30 minutes – or in a preheated fan oven at 200°C for about 30 minutes.
Cordon Bleu and salad
- Divide the mince into 4 equal portions and press them out into 4 flat rounds.*Chicken mince is quite soft and sticky in texture, so avoid overworking it. I dust my hands with a little flour and coat the surface of the mince before pressing it out on a chopping board.
- Place the cheese and ham on one half of each round, then fold the rounds over down the middle so they form half-moons. Press the mince together around the filling to seal, and set them aside on a piece of baking parchment or greaseproof paper dusted with flour.
- Mix the crushed cornflakes with the spices and season with salt and freshly ground pepper.
- Put the plain flour, the cornflakes and the beaten eggs on 3 separate plates.
- Coat the chicken parcels thoroughly in the flour, gently pressing the mince together as you go. Then dip them in the egg and finally in the cornflake mixture.
- Melt a generous knob of butter with a little neutral oil in a frying pan over a medium heat. Or use neutral oil only, if you prefer. You need a good layer of fat in the pan to get them evenly golden all over.
- Fry the Cordon Bleu over a medium heat until golden and crisp on both sides. The time depends on the thickness, so check the centre with a meat thermometer if you have one.
- Meanwhile, toss the salad leaves with the finely grated Parmesan, a little oil and lemon juice, and a little freshly ground pepper.
- Serve the juicy Cordon Bleu with the roast potatoes and salad.
Nutrition
Premium
Skøn ret der egentlig ikke “larmer” så meget. (Sådan nogle retter skal der virkelig også til ind imellem.)
Jeg tog udgangspunkt i din Mcchicken, og lavede også Cordon Bleu’en i airfryeren. Gav den lidt længere tid pga. tykkelsen, sprayede med fedtstof, tilføjede godt med krydderier. Airfryeren fungerede bare super godt her også. Kartoflerne lavede jeg bare i ovnen.
Den helt simple salat var rigtig godt sammen med retten.
Bedste hilsner
Lisa (der også har fået øjnene op for de mange muligheder med hakket kylling 😆)
Det serveres i aften. Vi glæder os!
Hej Pia
Håber sådan at det smagte jer 🙂
Warm wishes, Dianna
Dejlig ret -!krydrede dog farsen også så den havde lidt mere smag + æg og mel, lidt løg- stegte ca 20 min.
Hej Jette
Ej hvor dejligt at høre – tusind tak for din skønne besked 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna
Hvor varmt skal kødet være i midten?
Hej Bodil
Ligesom ved alt andet kylling – gennemstegt ved 75 grader 🙂
Warm wishes, Dianna
Hej Diana
Super lækker opskrift, som jeg vil servere for svigerfamilien. Jeg savner dog en sauce til retten – har du en idé eller anbefaling til, hvad der kunne passe til? 🙂
Hej Agnes
Tusind tak 🙂
Skulle jeg servere en sauce til så ville jeg lave en lækker cremet sennepssauce – det vil gå perfekt med både kød, osten og skinken – og samtidig også med de stegte kartofler 🙂
Warm wishes, Dianna