Tanyulya
Manechka, as always you have beauty. I will do the same.
Sonadora
Lena, I will wait.
Tatyana, please write down where you cooked and how it happened. Something tells me that you will obviously not be cooking in the oven.
Antonovka
I just pulled it out, haven't tried it yet - but the aroma

Cordon Blue in the oven
Sonadora
Antonovka, Lena, beauty! Looks very appetizing.
Olekma
What do you think, if you cook this dish in advance, what is better - freeze with semi-finished rolls or after baking, freeze cooled, and then reheat? There is a great desire to make this yummy in advance for the new year, so as not to bother with it on December 31.
SvetaI
Katerina, we discussed this issue at the Culinary School in relation to Kiev cutlets. And these cordon blues are essentially the same ...
This is what our teacher answered

Quote: OlgaGera
Galya, the question is whether it is possible to cook a Kiev cutlet and freeze it. that is, prepare a semi-finished product, 10 pcs, freeze, and then, just to fry. Or it’s not the same coat.
Quote: the dog is gray
Lelka, you can freeze everything. The question is - how will we defrost it? If slowly, in the refrigerator, it will damp. If at room temperature - also not an option, it will dry out. If you do not throw them thawed, you can no longer buy firecrackers for the whole yard. Banging and spanking will be powerful !. If already fried freeze, and then reheat. In short, I don't like any of the options. It's easier for me to prepare, and store it in the freshness zone (about 0 g) for 5 days. It is optimal there. they will even dry out, they will behave better when faced with fat. And he approaches the ministers.
Sonadora
Katerina, I do not even know. Itself, if frozen, then a semi-finished product. The only question is how best to cook them later: defrost or not, and how much, if frozen, to bake.
Svetlana, Thank you. I've never frozen Kiev cutlets, but I often make ordinary cutlets after molding and breading. Then, if necessary, I fry it under the lid until golden brown and put it in the oven, already without the EU lid, for 15-20 minutes at 200C.
Olekma
SvetaI, Manya, thanks, probably you need to try to make a semi-finished product and solve. I will write about the result of the experiment
Oktyabrinka
Manya, thank you so much for the recipe, it's very easy to cook, and the result is incredibly tasty. made turkey breast, there was no bread crumbs at home, chopped bread into crumbs. I will definitely cook more.
Sonadora
Katerina, and if you make semi-finished products in advance, but without breading? They will lie quietly in the refrigerator under the film for several hours. Bathe in an egg and breaded will not last long.
Tatyana, to your health! I'm glad the idea came in handy. I have no doubt that the turkey is delicious.
Olekma
Quote: Sonadora

Katerina, and if you make semi-finished products in advance, but without breading? They will lie quietly in the refrigerator under the film for several hours. Bathe in an egg and breaded will not last long.
Yes, Manya, I thought so - from the freezer to the refrigerator, then into the batter, breading and into the oven.
Olekma
Quote: Olekma

Yes, Manya, I thought so - from the freezer to the refrigerator, then into the batter, breading and into the oven.
I did it all the same, took out semi-finished products from the freezer yesterday, thawed them in the refrigerator, made breading as expected according to the recipe and baked them in the oven. Everything turned out great, the taste does not differ from freshly cooked one.
Cordon Blue in the oven
This dish has become our favorite, flies off the table in an instant! I do not get tired of Manya mentally thanking each time. So today I bought the breasts to make these rolls for March 8
Sonadora
Katerina, what delicious rolls!
Olekma
Today I made this yummy again!
Cordon Blue in the oven
Sonadora
Katerina, what a beauty!
We must make our own. I haven't cooked for a long time.
caprice23
Manya, I am very grateful for such a delicious meal!
I liked it very much! True cheese came out, but still delicious
Cordon Blue in the oven
Sonadora
Natasha, to your health! It looks very appetizing.
caprice23
I cooked this dish again today. Well, very tasty! Only my cheese flows out all the time Tell me a secret, how to wrap it up so that the cheese does not flow out? And then my sides are slightly open and the cheese is visible
Corsica
Quote: caprice23
Only my cheese flows out all the time Tell me a secret, how to wrap it up so that the cheese does not flow out?
Natasha, option from the chef Alexei Zimin, who was trained at the school "Le Cordon bleu" (see from 0:35 to 1:10):

97ZBUG83yYs

.
Sonadora, Manya, thanks for the oven cooking option!

caprice23
Ilona, for some reason the video is not available for viewing

Oh, that's it. Now you can see. Thank you! I will definitely look!
orange
Cordon Blue in the oven
Cordon Blue in the oven
Sonny arrives today on vacation. I decided to pamper. An interesting creative recipe. Thank you Masha
Olekma
The other day I made preparations for the 31st for cardon blue and froze them. I love this dish very much!
ch-g-ch
Girls, did nobody cook them in AF? I'm afraid to dry out ..
Ekaterina2
Thanks for the recipe!
True, I didn't have any ham to put inside, but there were strips of dry-cured bacon to wrap on top.
lou
Manya, thanks for the recipe! Everything is very delicious! Cheese ran out of some rolls. Next time I will form more responsibly. There was no ham, replaced with raw pork belly. Cut into thin leaves. Everything worked out great.
ch-g-ch
Quote: ch-g-ch

Girls, and in AF nobody cooked them? I'm afraid to dry out ..
I answer to myself. Everything did not fit into the oven, I cooked 2 things in AFe Phillips for 20 minutes at 180 g. in a baking dish covered with foil just in case. It turned out even tastier than in the oven.
The recipe is awesome !!
caprice23
I am bringing another thank you for a very tasty dish. Made for the New Year's table. And a special thank you Corsica, Ilone for the fillet wrapping method! Everything turned out exactly as it was intended. Not a drop of cheese spilled out !!! And in the cut it looks very nice.
caprice23
Corsica, Ilona, ​​somewhere your video disappeared by molding Eh, I wanted to cook it and I don't remember how to wrap it so that the cheese doesn't flow out (((
Corsica
caprice23, Natasha, after changing the form for publishing a video clip on the site, some links are displayed as plain text.
Cooking option from the chef Alexei Zimin, who was trained at the school "Le Cordon bleu" (see from 0:35 to 1:10)

.

P.S. when faced with such a text form (instead of a video), you can use an Internet search - select the text, right-click on it and select "find (text) in Google", usually the first line will contain a link to the video clip.

caprice23
Ilona, Thank you so much ! How quickly you responded!

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