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Cordon Bleu with creamed cucumber salad
The Reznicek in Vienna's ninth district is run by chef Julian Lechner and sommelier Simon Schubert, both of whom have a wealth of experience in upscale gastronomy. They had the interior modernized, with an old bar and beautiful glass partition wall, new lighting and new furniture. And they have revived many old Viennese recipes and refined them in a modern way.
Cooking time: 40 minutes
Where does cordon bleu come from?
Although the origin of cordon bleu is not one hundred percent certain, there is much to suggest that it came to Austria from Switzerland. In the neighboring country, it is thought to be an invention from the beginning of the 19th century. A Swiss cook is said to have had too few pork loins available to feed a party of 30 – which is why she came up with the idea of slicing the schnitzels like butterflies and stretching them with raw ham and slices of cheese. It is not certain that this beautiful story is true. But one thing is clear: Despite its name, the schnitzel dressed up with cheese and ham has nothing to do with France and cannot be found in a single traditional French cookbook.
The term cordon bleu (blue ribbon) is a distinction in France, the addition à la cordon bleu can be found in older French cookbooks and means in the style of the high art of cooking. With the name cordon bleu, the Swiss probably wanted to upgrade this dish a little. Over the years, cordon bleu has become one of the most popular dishes in Austrian pub cuisine. In the meantime, it has lost some of its importance – and is now experiencing a renaissance.
Cordon bleu ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Organic pork skin |
| 250 | g | Leg ham |
| 300 | g | Mountain cheese, six months old |
| 4 | piece(s) | Organic eggs, large |
| 250 | g | Breadcrumbs |
| 250 | g | Flour, non-slip |
| Salt | ||
| Fleur de Sel | ||
Ingredients Creamed cucumber salad
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Cucumbers | |
| 15 | g | Dill |
| 200 | g | Sour cream |
| 60 | g | Mayonnaise, homemade |
| 2 | piece(s) | Garlic cloves |
| 40 | ml | Lemon juice |
| Zest of half a lemon | ||
| 10 | g | Sugar |
| 1 | tablespoon(s) | Olive oil |
| Salt | ||
| Pepper | ||
Preparation Cordon bleu
- Trim the pork skin and cut off a 2-centimeter-wide slice at both ends to increase the surface area of the cutlets.
- Now cut 2 to 3 butterfly cutlets out of the skin against the grain.
- Carefully flatten the schnitzels between 2 layers of cling film and fill each with 3 slices of ham and approx. 80 g of mountain cheese. Place the cheese in thin slices on one half of the schnitzel and then cover with the second half and press down firmly. The dish should be semi-circular and the cordon bleu should be evenly thick. It is best to chill overnight.
- Coat the cooled and now firm cordon bleu in classic breadcrumbs and fry for 4 to 5 minutes in hot fat at 175 °C. Season immediately with fine and coarse salt and leave to rest for at least 4 minutes.
Preparation of cucumber salad
- Slice the cucumbers on a mandolin into slices approx. 3 millimetres thick, then lightly salt, sugar and knead well. Leave the cucumbers to infuse for about 20 minutes and then squeeze well.
- Finely chop the dill.
- Mix the remaining ingredients to make a basic marinade.
- Now mix the gherkins and dill with enough marinade to achieve the desired creaminess and season to taste again.
- Serve the cordon bleu with a lemon half.
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