Cordon bleu with Lyonnaise potatoes
Do you love cordon bleu, too? With this recipe, you can make it yourself in your kamado. Home-cooked cordon bleu is extra tasty because you fry the meat in your Big Green Egg. The Lyonnaise potatoes that you serve with it can be fried in the same pan. So, you get extra flavour and less washing up, and you’re a winner either way! If you wish, add some grilled vegetables to serve a delicious complete meal.
- 4 x 200 g loin steaks
- 4 slices of cooked ham
- 200 g of grated mozzarella
- 1 egg
- 100 g of flour
- 100 g of Panko bread crumbs
- 150 ml of sunflower oil
- 2 tbsp of butter
- 800 g of waxy potatoes
- 6 shallots
- 100 g of bacon (slices)
PREPARATION IN ADVANCE
- Light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 200 °C.
- In the meantime, for the cordon bleus, cut horizontally into the loin steaks, but not all the way through. Place the ham slices on your work surface. Divide the mozzarella into 50-gram portions and squeeze each portion together; because grated mozzarella is drier than mozzarella balls, the cheese makes nicer strings after frying. Place a portion of mozzarella on each ham slice and fold the ham around the cheese. Fold open the loin steaks, place a ham parcel inside and fold closed again. Close the openings with cocktail sticks.
- Sprinkle the meat with salt and pepper. Beat the egg in a deep dish. Sprinkle the flour and breadcrumbs, each in a separate deep dish. One after the other, dip the filled loin steaks through the flour, egg and breadcrumbs. Knock off any excess flour, egg or breadcrumbs. Put the cordon bleus on a plate.
- Wash the potatoes and pat them dry. Cut the potatoes into slices about half a centimetre thick. Peel the shallots and cut them into half rings. Cut the bacon into strips about 1 cm wide.
- Heat the Cast Iron Skillet on the grid. Add the sunflower oil and 1 tablespoon of the butter and wait until the butter is bubbling.
- Place the cordon bleus in the skillet and fry for approx. 3 minutes until the underside is golden brown. Turn the cordon bleus over and fry for a further 3 minutes until this side is also golden brown. Close the lid of the EGG after each action. Meanwhile, bring 1 litre of water to the boil.
- Remove the cordon bleus from the skillet and set them aside. Remove half the oil from the skillet and keep it for later use in a heat-resistant container. Add the shallots and the bacon to the skillet and fry until the shallots are golden brown. Scoop the shallot mixture out of the skillet and set aside.
- Add the potato slices to the skillet and carefully pour in the boiling water. Allow the potatoes to cook gently for approx. 3 minutes; close the lid of the EGG after each action.
- Drain the potatoes carefully and scoop them out of the skillet. Add the remaining tablespoon of butter and 2 tablespoons of the oil kept separate to the skillet and wait again until the butter has bubbled over. Then add the potatoes and fry until they begin to colour; stir occasionally.
- Spoon the shallot mixture through the potatoes and place the fried cordon bleus on top. Close the lid of the EGG and cook the potatoes and cordon bleus for another 15 minutes or so until the cordon bleus have reached a core temperature of 70 °C; you can measure this with the Instant Read Thermometer.
- Serve the skillet on a fireproof surface on the table.
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