Beef Rolls Cordon Bleu Recipes

CORDON BLEU CHICKEN ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
• Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
• To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

CHICKEN CORDON BLEU I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

CHICKEN CORDON BLEU ROLL-UPS

Steps:

• Heat oven to 375°F. Lightly spray rimmed baking pan with cooking spray.
• In 8-inch skillet, cook Topping ingredients 6 to 8 minutes over medium heat, stirring frequently, until crumbs are deeply browned. Reserve.
• Meanwhile, place chicken breasts on cutting board. Cut each breast in half horizontally into two 4-oz pieces. Place each breast piece between pieces of plastic wrap or waxed paper. Beginning in center of each breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Season chicken pieces with salt; divide spinach, and layer on breasts. Top spinach with cheese and ham. Beginning from narrow end, roll breasts and seal each end with toothpick; place in pan.
• Brush each breast with egg white mixture; spoon bread crumbs on each roll, pressing gently so crumbs adhere. Roast 25 to 30 minutes or until chicken is cooked through and filling in chicken reaches internal temperature of 165°F. Remove toothpicks before serving.

MEAT LOAF CORDON BLEU

Steps:

• Preheat oven to 350°. In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18x9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake until no pink remains, about 1-1/4 hours. Let stand several minutes before slicing. Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

FILET OF BEEF CORDON BLEU-STYLE RECIPE - (4.7/5)

Steps:

• The technique: Preheat oven to 350 degrees. Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature. While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite. Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again. Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble. To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet. (Bearnaise or mornay sauce would go great with this dish).

SLOW-COOKER CORDON BLEU CHICKEN ROLLS

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; beginning in center of breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Place 1/2 ham slice and 1/2 cheese slice on each breast. Roll up, folding in sides. Place rolls, seam sides down, in single layer in slow cooker. In medium bowl, mix remaining ingredients; spoon over chicken.
• Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes.
• Remove rolls from cooker to cutting board. Beat sauce in cooker with wire whisk until smooth. Spoon about 1/3 cup sauce onto each of 6 plates. Cut each roll crosswise into thin slices; arrange on sauce.

BEEF CORDON BLEU

Steps:

• Saute the fillet in butter to the right degree.
• Pour over the warmed brandy and flame.
• Top the steaks with mushrooms and Bearnaise Sauce.
• Add the ham then broil for about 2 minutes.
• Add the cheese and broil until the cheese is melted.

STORM'S CORDON BLEU BURGER

Steps:

• You'll need a sharp knife, a sturdy metal burger turner and 2 large, heavy skillets (well-seasoned cast iron works very well; Teflon will not work.)
• Preheat the first skillet over medium-high heat. The second skillet should be preheated to be slightly less hot. Smear the inside of the second skillet with a thin coat of butter. When the first skillet is hot enough to instantly sizzle a small test piece of burger, place the 4 patties inside. Set the buns, crust side up, in the second skillet. Wait 30 seconds or so, then turn the patties and press them down so they spread a bit and stick to the skillet surface. Wait 2 minutes, then remove the lower halves of the buns and coat the toasted surface with mayonnaise. Add 2 slices of tomato and then cover tomato with sliced lettuce. Set aside. When the patties are almost done to your taste, turn them a second time, let them cook a few more seconds until you think they're just right, then remove from the pan.
• You're through cooking. Next step is to assemble the whole thing. Place 1 beef patty on top the dressed lower half of the hamburger bun. Then stack in this order: 1 slice of ham, 1 slice of cheese, a second slice of ham, a second beef patty, and finally the top half of the hamburger bun.
• In a few seconds, the heat from the hamburger patties should melt the cheese and weld the entire assembly into 1/2 pound of heaven on a bun.
• Serving suggestion: French fried potatoes.

BEEF ROLLS CORDON BLEU

Steps:

• Combine the first 5 ingredients.
• Make 8 thin patties.
• Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
• Fold over and be sure the cheese and bacon are covered.
• Whip 2 eggs.
• Dip the beef rolls into the egg, then roll in the bread crumbs.
• Place into casserole dish.
• Bake 1 hour at 350 degrees or until done.
• Make gravy with milk, flour, and soup.
• Pour over rolls and bake until sauce bubbles.
• **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.

CHICKEN CORDON BLEU ROLLS

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs. , Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY

Steps:

• In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
• Add the spinach and stir until wilted down. Remove the pan from the heat.
• Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
• Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
• Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
• Refrigerate the steak for 1 hour.
• Place the flour, eggs, and panko in three separate shallow dishes.
• Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
• Preheat oven to 325˚F (160˚C).
• Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
• Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
• Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
• Transfer the steak roll to a baking sheet.
• Bake for 25-30 minutes.
• To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
• Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
• Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
• Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
• Enjoy!