Cordon bleu with rice in curry sauce

Cordon Bleu with Rice in Curry Sauce – An Uncommon Delight

Who doesn't love a crispy cordon bleu, filled with cheese and ham? This unique recipe transforms minced meat into a treat you'll remember for a long time. I craved a cordon bleu, but I didn't have the classic ingredients. So, I decided to improvise and create a customized version, and the result was so delicious that I thought I'd share this recipe with you.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6

Ingredients:

For Cordon Bleu:
- 250 g minced meat (of any type you prefer)
- 2-3 slices of pressed ham
- 150 g mozzarella (or a combination with cheese like cheddar)
- 1 egg
- 100 g breadcrumbs
- Salt and pepper to taste
- Oil for frying
- A little flour for shaping the meat

For Garnish:
- 50 g rice
- 1 grated carrot
- 1 celery stalk
- 1 teaspoon of vegetable seasoning
- Water

For Curry Sauce:
- 1/2 small onion
- 1 tablespoon of butter
- 1 teaspoon of curry
- 3 tablespoons of white wine
- 1 teaspoon of flour (or potato starch, if you have it)
- Water (as needed)
- Salt and pepper to taste

Step-by-Step Preparation:

1. Preparing the Cordon Bleu:
- In a bowl, combine minced meat with egg, salt, pepper, and breadcrumbs. Mix well until you get a homogeneous mixture.
- Practical tips: Don't overdo it with the breadcrumbs; keep the mixture softer for easier shaping.

2. Shaping the Cordon Bleu:
- Sprinkle flour on a wooden board. Take a tablespoon of the meat mixture and form a thin disc using your palms.
- On each disc, place a slice of ham and a few slices of mozzarella.
- Unique detail: You can also use blue cheese for a more intense flavor!

3. Closing the Cordon Bleu:
- Cover the filling with another piece of shaped meat, pressing the edges well so the cheese doesn't leak while frying.
- Dip each piece in beaten egg and then in breadcrumbs, ensuring it is evenly coated.

4. Frying:
- In a deep pan, heat the oil. When it's hot, add the cordon bleus and fry until golden and crispy on all sides (about 5-6 minutes on each side).
- Tip: Don't overcrowd the pan; fry in batches to achieve an even crust.

5. Preparing the Rice:
- Boil the rice in a pot of water, adding the vegetable seasoning, grated carrot, and celery stalk.
- After boiling, drain the rice and remove the celery stalk. Place the rice in pudding molds to give it a nice shape.

6. Preparing the Curry Sauce:
- In a pan, melt the butter and add finely chopped onion, letting it turn golden. Add the wine and let it simmer for 2 minutes.
- Add curry and diluted flour in water, mixing well. Let the sauce simmer on low heat for 3-4 minutes, adding water if it’s too thick.
- Helpful tip: Taste the sauce and adjust salt and pepper to your liking.

7. Plating:
- On the serving plate, invert the mold with rice, add the curry sauce on top, and place the cordon bleus alongside.
- Garnish with chopped parsley for a touch of freshness.

Serving and Recommendations:
This delicacy pairs wonderfully with pickled cucumbers and a glass of red wine, which perfectly complements the flavors.

Nutritional Benefits:
Minced meat provides essential proteins, cheese offers calcium, while rice and vegetables add carbohydrates and fiber. This recipe is a balanced option, ideal for a family dinner.

Frequently Asked Questions:
- Can I substitute the minced meat with something else? Yes, you can use chicken or turkey for a lighter version.
- What other sauces can I try? Tomato sauce or a white garlic sauce are excellent alternatives.
- How can I store leftovers? Keep the cordon bleus in an airtight container in the fridge and reheat in the oven to keep them crispy.

This cordon bleu recipe with rice in curry sauce is not just a tasty meal but also a perfect opportunity to experiment in the kitchen. So, embrace creativity and enjoy every bite!

 Ingredients: 250 g ground meat (of your choice) a few slices of pressed ham about 150 g mozzarella one egg breadcrumbs salt, pepper oil for frying a little flour for shaping the meat for the garnish: about 50 g rice a carrot a celery stalk seasoning for the sauce: half a small onion suitable one tablespoon of butter one teaspoon of curry 3 tablespoons of white wine 1 teaspoon of flour (potato starch was needed, but I didn't have any...) a little water salt, pepper

 Tags:  blue ribbon rice