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Cordon bleu zucchini recipe from on 07-06-2016 [Updated on 07-06-2016]
The courgette cordon bleu is a simple and tasty second course. After the classic ones, fish, peppers and aubergines ... I couldn't help but try to make them with my beloved ones too zucchini, which with the first heat become more and more good;) These cordon bleu are delicious both fried and baked (although I, strange but true, I preferred them in the second version) and could be a good way to eat zucchini to your children: my Elisa gladly ate them, but she loves zucchini, so it doesn't matter: P
In short, if you try them let me know if the little ones of the house liked it and above all which version do you prefer: fried or baked? ;) Yesterday I spent the day disposing of paperwork, but today I'm finally in the kitchen, so I say hello and I'm going to mess around a bit: *
How to make zucchini cordon bleu
Wash the courgettes and cut them into slices about 1 cm thick.
Arrange them gradually on the work surface, combining them 2 by 2 choosing them of similar size.
Place a piece of cheese and a piece of speck on 1 of the slices of each pair and sandwich with the second slice of courgette.
Lightly beat the eggs with salt and pepper. Pass the zucchini sandwiches first in the egg and then in the breadcrumbs, covering them entirely.
If necessary, make a second step in egg and breadcrumbs at least on the edges, in order to seal them well. Continue until all the zucchini sandwiches are breaded.
Once finished, heat the seed oil in a pan and start cooking: 5 minutes per side should be enough, but if you want the courgettes to be really soft, cook a little longer.
Your zucchini cordon bleu are ready, serve them hot or still warm.