Cordon blou – recette céto avec sauce au fromage

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You’ve probably heard of the dish with a sophisticated name – cordon bleu. Although it sounds complicated to implement, in fact this is not the case at all – it can be easily and quickly prepared at home. And with a low-carbohydrate breading of almond flour and Parmesan.

As a bonus, we add a cheese sauce, which goes well with the dish.

Here’s what we’re going to need.

Recipe for keto cordon bleu

Preparation time: 55 minutes

Servings: 4

Nutritional information per serving: 4.5 g carbohydrates, 451 calories, 57 g protein, 27 g fat, 2.3 g fiber

Necessary products:

  • 4 chicken fillets, boned
  • 4 slices of ham
  • 80 g of yellow cheese
  • 150 g of almond flour
  • 120 g parmesan, grated
  • Salt and pepper to taste
  • ½ teaspoon garlic powder
  • 1 egg
  • 2 tablespoons water

Execution of the recipe:

  1. Preheat oven to 180 degrees. In a bowl, mix the almond flour, parmesan, salt, pepper and garlic powder.
  2. In a deeper bowl, beat the egg, add 2 tablespoons of water and beat well. Add to the flour mixture.
  3. Cut the yellow cheese into 4 parts. Wrap each piece in a slice of ham and arrange them aside.
  4. Prepare about 10 toothpicks before you start assembling your cordon bleu.
  5. Use a knife to cut across each fillet, like a pocket. Insert the yellow cheese wrapped in ham, pressing well towards the center. Close the incision with toothpicks.
  6. Line a baking tray with parchment paper.
  7. Dip each fillet first in the egg, then in the almond flour, repeat and arrange in the pan.
  8. Bake in the preheated oven for about 35-45 minutes.

Where does the name Le Cordon Bleu come from and what does it mean?

If you are not familiar with the history of the dish, your first association, after hearing the name, will probably be with French cuisine. It turns out that cordon bleu actually comes from a restaurant in Brig, Switzerland.

One day, two large reservations appear and the chef does not have enough portions to serve. An ingenious lady from the staff came up with the idea to make chicken schnitzels to fill with ham and cheese, making sure there was enough to accommodate both groups.

The owner of the restaurant was delighted with the chef’s creation and offered her “Le Cordon Bleu” (the blue ribbon), presented in France to the distinguished chefs. However, she had no interest in the award, but decided that it would be a great name for her culinary creation.

Why “blue ribbon” and how is it related to cooking?

For anyone who has participated in a local fair, the Blue Ribbon is an award that everyone wants to win. Be it for the biggest pumpkin or the best apple pie. The Blue Ribbon winner is the best of the good ones.

Surprisingly, le Cordon bleu dates back to the 16th century, when King Henry III of France created l’Ordre des Chevaliers du Saint Esprit (Order of the Knights of the Holy Spirit). From 1578 to 1789 it was the most prestigious order in France and each of its members was awarded the Cross of the Holy Spirit, which hangs on a blue ribbon known as Le Cordon Bleu.

All members were required to be at least 35 years old and Roman Catholic. There were exceptions based on royal connections. The king’s children were members from birth, but were not admitted to the order until they were 12 years old. While the Princes of Blood were admitted to the Order from the age of 16. For foreign royalty, the age was 25.

These 100 knights were called Les Cordon Bleus.

After the ceremonies held for these highly esteemed guests, huge, lavish feasts were held in their honor, which are defined as legendary. It is believed that the name of the knights then became synonymous with the food prepared for their events. Over time, it has become a symbol of prestigious quality and has been awarded to outstanding chefs.

Cheese sauce recipe

Preparation time: 17

Servings: 4

Nutritional information per serving: 0.6 g carbohydrates, 3.2 g protein, 260 calories, 26.3 g fat

Necessary products:

  • 3 tablespoons ghee oil
  • 1/3 tsp salt
  • 1 tsp black pepper
  • ½ teaspoon garlic powder
  • 1 tsp mustard
  • 100 ml whipping cream
  • 100 g of ripe cheddar cheese, grated

Execution of the recipe:

  1. Melt the butter over medium heat. Add garlic, salt, pepper and mustard. Stir.
  2. Slowly add the cream, stirring and simmer for about 15 minutes. Stir often so as not to burn.
  3. Add the grated cheddar and cook until the cheese is completely melted.

Add your favorite cheeses to the sauce and enrich its taste.

Pour the aromatic sauce over each portion of cordon bleu.

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