Cordon bleu

Pork cordon bleu

Cordon bleu really looks impressive and yet, it’s relatively easy to prepare. We used pork, but the dish can also be made with chicken or veal. The cheese could also be replaced substituted with another type. Regardless of the exact ingredients used, the combination of meat, melted cheese and a crispy coating make the blue ribbon* a real crowd-pleaser – perfect for a cooked-from-scratch family meal at home.

Preparation: 20 mins

Cooking: 15 mins

Serves: 4

Difficulty: easy

Cordon bleu


  • 4 pork loin steaks, about ¾ inches thick
  • 4 slices of ham
  • 80g Gruyère, cut into slices
  • Salt and pepper, to taste
  • 70g plain flour
  • 2 large eggs, beaten
  • 80g breadcrumbs
  • 3 tbsp vegetable oil


  1. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Flatten the pork steaks by placing them in a large freezer bag (one at a time) and gently pounding them with a meat mallet or rolling pin until they are about ¼ of an inch thick.
  3. Next, wrap the ham around the cheese, about 20g of cheese per slice.
  4. Season each steak with salt and pepper before placing the wrapped cheese on the steaks.
  5. Fold over to make a parcel, tightly press the edges together and secure with toothpicks if necessary.
  6. Set up a breading station with three shallow dishes for the flour, beaten eggs and breadcrumbs.
  7. Coat each parcel in flour, shaking off the excess, before dipping it into the eggs and then the breadcrumbs.
  8. Heat the oil in a large frying pan over a medium heat. Once hot, carefully add the breaded pork steaks and fry for about 3 minutes on each side or until golden brown. Make sure the sides are covered in oil too.
  9. Transfer to the oven and cook for about 5–7 minutes until cooked through.
  10. Remove the toothpicks before serving (if applicable).


Best enjoyed with oven fries or homemade potato wedges and a side salad. You can also sprinkle the juice of a lemon wedge as a final flourish.



If you’re after another family treat, take a look at our pulled pork burger.




* Historically, the cordon bleu (blue ribbon) was a mark of high distinction in French culinary circles, awarded to chefs of exceptional ability. The term ‘cordon bleu’ has since become synonymous with dishes that denote high quality, excellence and delicious taste.