Cordon bleu with mashed potatoes is something I make on days when I don’t have time for elaborate recipes but want something filling. I quickly peel the potatoes, put them to boil, and while they’re cooking, I take care of the cordon bleu. Basically, I have everything ready in under an hour, without complications. These simple meals, with few ingredients and clear steps, always get me out of a jam.
Quick Info
Total time: approximately 50 minutes
Servings: 3
Difficulty: easy
Recipe type: main, quick lunch or dinner
Ingredients
3 pieces of cordon bleu (ready to cook, usually found frozen or fresh)
5 medium potatoes
25 grams butter
Salt
Pepper
Vegeta (optional, to taste)
Oil for frying
Preparation Steps
1. Wash the potatoes well, then peel them. Cut them into quarters so they cook faster and more evenly.
2. Place the potatoes in a large pot, sprinkle with salt, pepper, and a little vegeta if I want more flavor. Add enough water to cover them and let them cook over medium heat.
3. In the meantime, heat some oil in a frying pan over medium heat. Cordon bleu fries best when the oil is well heated but not smoking.
4. Once the oil is hot, add the cordon bleu to the pan and brown it on both sides. Don’t overcrowd the pan to prevent the oil temperature from dropping. Browning takes a few minutes on each side.
5. As the pieces of cordon bleu are ready, remove them to a plate lined with paper towels to absorb excess oil.
6. Check the potatoes with a fork – they should be soft. When they’re done, drain them well.
7. While they’re still hot, add the butter on top and mash them with a whisk. Mix until the mash is smooth and the potatoes are well mashed. If I want a creamier mash, I don’t hesitate to mix a little longer.
8. Serve the cordon bleu hot alongside the mash. A generous portion of garlic sauce pairs well if you want something extra.
Why I make this recipe often
Because it doesn’t give me headaches and I can juggle it on busy days. The ingredients are handy, and I don’t need to make special plans to prepare it. I also like it because it’s easy to adapt to what I have at home.
Tips and Variations
Tips
- Firm potatoes, without green or sprouted areas, are best for mash.
- If you want the mash to be fluffier, mix it while it’s still hot.
- For an even crust on the cordon bleu, don’t overcrowd the pan.
Substitutions
- Vegeta can be omitted or replaced with any other seasoning mix for potatoes.
- Butter can be swapped for a little olive oil, but the mash tastes better with butter.
- You can use vegetable or different meat cordon bleu, but cooking time may vary.
Variations
- Potatoes can be mixed with chopped parsley at the end for an extra freshness.
- Cordon bleu can be baked if you want to avoid frying, but this recipe is for the fried version.
- The mash can also include a spoonful of milk if you want to make it softer, but the original recipe uses only butter.
Serving Ideas
- Alongside the cordon bleu and mash, you can add a simple salad or pickled cucumbers.
- Cold garlic sauce complements the dish well, especially if you want something with a more intense flavor.
Frequently Asked Questions
1. Can I use another type of meat for cordon bleu?
Yes, you can use chicken, pork, or even vegetarian versions, depending on your preference. Cooking time varies slightly depending on the thickness and type of product.
2. What should I do if the mash turns out too thick?
If the mash seems too stiff, you can add a little milk or hot water, mixing vigorously until it reaches the desired consistency.
3. Can cordon bleu be prepared in the oven?
Yes, but the method in this recipe is frying. In the oven, cordon bleu cooks more slowly and doesn’t get the same crust, but it’s an option if you want less oil.
4. Can I add other spices to the mash?
Yes, you can add nutmeg, dill, or chopped parsley, but the original recipe is with salt, pepper, and vegeta.
5. Can the mash be prepared in advance?
The mash is best fresh. If you need to make it ahead, keep it in the fridge and reheat it in a double boiler or microwave, but the texture won’t be as airy.
Nutritional Values
The values are estimated for one serving (cordon bleu and mash):
Calories: approximately 500-600 kcal
Protein: 20-25 g
Carbohydrates: 40-50 g
Fats: 25-30 g
Quantities may vary depending on the type of cordon bleu, frying method, and exact weight of the potatoes. The absorbed oil may increase the calorie content.
Storage and Reheating
Fried cordon bleu can be stored in the fridge for 1-2 days and reheated in the oven or pan, but the crust will lose its crunch. The mash can be kept in the fridge, covered, until the next day, but it becomes denser after cooling. To reheat, add a little water or milk and mix well.
This is the quick, uncomplicated version of a hearty lunch. A recipe to keep when you need something reliable and without too much hassle.
Quick Info
Total time: approximately 50 minutes
Servings: 3
Difficulty: easy
Recipe type: main, quick lunch or dinner
Ingredients
3 pieces of cordon bleu (ready to cook, usually found frozen or fresh)
5 medium potatoes
25 grams butter
Salt
Pepper
Vegeta (optional, to taste)
Oil for frying
Preparation Steps
1. Wash the potatoes well, then peel them. Cut them into quarters so they cook faster and more evenly.
2. Place the potatoes in a large pot, sprinkle with salt, pepper, and a little vegeta if I want more flavor. Add enough water to cover them and let them cook over medium heat.
3. In the meantime, heat some oil in a frying pan over medium heat. Cordon bleu fries best when the oil is well heated but not smoking.
4. Once the oil is hot, add the cordon bleu to the pan and brown it on both sides. Don’t overcrowd the pan to prevent the oil temperature from dropping. Browning takes a few minutes on each side.
5. As the pieces of cordon bleu are ready, remove them to a plate lined with paper towels to absorb excess oil.
6. Check the potatoes with a fork – they should be soft. When they’re done, drain them well.
7. While they’re still hot, add the butter on top and mash them with a whisk. Mix until the mash is smooth and the potatoes are well mashed. If I want a creamier mash, I don’t hesitate to mix a little longer.
8. Serve the cordon bleu hot alongside the mash. A generous portion of garlic sauce pairs well if you want something extra.
Why I make this recipe often
Because it doesn’t give me headaches and I can juggle it on busy days. The ingredients are handy, and I don’t need to make special plans to prepare it. I also like it because it’s easy to adapt to what I have at home.
Tips and Variations
Tips
- Firm potatoes, without green or sprouted areas, are best for mash.
- If you want the mash to be fluffier, mix it while it’s still hot.
- For an even crust on the cordon bleu, don’t overcrowd the pan.
Substitutions
- Vegeta can be omitted or replaced with any other seasoning mix for potatoes.
- Butter can be swapped for a little olive oil, but the mash tastes better with butter.
- You can use vegetable or different meat cordon bleu, but cooking time may vary.
Variations
- Potatoes can be mixed with chopped parsley at the end for an extra freshness.
- Cordon bleu can be baked if you want to avoid frying, but this recipe is for the fried version.
- The mash can also include a spoonful of milk if you want to make it softer, but the original recipe uses only butter.
Serving Ideas
- Alongside the cordon bleu and mash, you can add a simple salad or pickled cucumbers.
- Cold garlic sauce complements the dish well, especially if you want something with a more intense flavor.
Frequently Asked Questions
1. Can I use another type of meat for cordon bleu?
Yes, you can use chicken, pork, or even vegetarian versions, depending on your preference. Cooking time varies slightly depending on the thickness and type of product.
2. What should I do if the mash turns out too thick?
If the mash seems too stiff, you can add a little milk or hot water, mixing vigorously until it reaches the desired consistency.
3. Can cordon bleu be prepared in the oven?
Yes, but the method in this recipe is frying. In the oven, cordon bleu cooks more slowly and doesn’t get the same crust, but it’s an option if you want less oil.
4. Can I add other spices to the mash?
Yes, you can add nutmeg, dill, or chopped parsley, but the original recipe is with salt, pepper, and vegeta.
5. Can the mash be prepared in advance?
The mash is best fresh. If you need to make it ahead, keep it in the fridge and reheat it in a double boiler or microwave, but the texture won’t be as airy.
Nutritional Values
The values are estimated for one serving (cordon bleu and mash):
Calories: approximately 500-600 kcal
Protein: 20-25 g
Carbohydrates: 40-50 g
Fats: 25-30 g
Quantities may vary depending on the type of cordon bleu, frying method, and exact weight of the potatoes. The absorbed oil may increase the calorie content.
Storage and Reheating
Fried cordon bleu can be stored in the fridge for 1-2 days and reheated in the oven or pan, but the crust will lose its crunch. The mash can be kept in the fridge, covered, until the next day, but it becomes denser after cooling. To reheat, add a little water or milk and mix well.
This is the quick, uncomplicated version of a hearty lunch. A recipe to keep when you need something reliable and without too much hassle.