Cordon bleu is a dish with cheese and ham wrapped in thin slices of beef (veal) and bread crumbs on the outside.

Method: Wrap the modified meat slices with thinly sliced ??or noodle-shaped cheese and ham, then wrap them in tape or plastic wrap, and finally hammer the beef tightly with the nail surface of a meat mallet.

Coat the hammered sandwich meat slices (much thicker than a single piece of meat) with starch powder and pat them with bread crumbs.

The frying time is longer than Veal schnitzel, so it is best to use a fresh fryer to ensure that the bread crumbs are light golden after frying.

After frying, the cheese wrapped inside needs to be heated to dissolve.

Ham is machine-thinned.

Because Cheese and Ham are outsourced, they are not the protagonists.

For light flavors, choose TastyChees, and for heavy flavors, choose SwissChees.

Ham optional Socer Ball type.

Ham is machine cut below scale 1.

When you eat it, it's crunchy on the outside and has cheese ham sauce on the inside that can be stretched into shreds. It's a pleasure.

You can also use chicken slices instead of beef slices.

Veal parmigiana: Fried breaded beef, put tomato sauce (refer to the section on spaghetti), and then put cheese.

Place it in the oven over high heat to melt the cheese and add some color.