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Cordon Blue Rolls

Cordon Blue Rolls


A dish with veal, ham and cheese was known in Switzerland for many-many years. However, the name Cordon Blue appeared later.  Cordon Blue in French means Blue Ribbon. Possibly the dish got its name when French cuisine gained popularity in the United States.

Anyway, Cordon Blue is well known now around the world as a very tasty dish. You can find a few options for making these delicious rolls. They could be coated with flour or/and breadcrumbs; the rolls could be made with veal, chicken, pork, or beef.

This time I prepared the cordon blue rolls, using pork loin, but you can choose whatever you like – a chicken breast, veal cutlets, or beef.

Cordon blue rolls could be prepared in advance and then reheated over low heat, which makes this delightful dish the best choice when you expect a company.

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Cordon Blue Rolls


4 servings


  • 4 boneless pork chops
  • 4 slices of ham
  • 4 slices of cheese (Swiss, Emmentaler, Maasdam)
  • 2 large garlic cloves, minced
  • 2 tbsp finely chopped parsley
  • ½ tsp paprika
  • Pinch of cayenne pepper
  • ½ cup white wine (or vegetable, chicken, or beef broth)
  • ½ cup heavy cream or a little more (see Tip)
  • Salt
  • Black pepper
  • 1-2 tablespoons olive oil
  • 1 tablespoon butter 




Flatten the pork chops with a meat hammer so they become thin and increased in the size by 2-3 times.

Sprinkle each piece with salt and pepper.

Arrange a slice of ham on each piece of pork. Add a slice of cheese on top of the ham. Or you can put the cheese first and then the ham.

Make a roll and secure it with a toothpick. Repeat with all the chops.

In a pan heat the mixture of the olive oil and butter. Cook the rolls until golden brown over medium heat.

Add the garlic and cook for 30-40 seconds.

Add the wine (or the stock) and cook for 1-2 minutes.

Add the parsley, paprika, cayenne pepper, salt, black pepper and the cream. Cover and cook for 10-12 minutes over very low heat until the pork is cooked through.

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  • Tip:

You may need a little more cream – it depends on the quality and the size of the pan.

The sauce can be made without the cream – simply replace the cream with vegetable, chicken, or beef stock.


Cook with pleasure!


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