This Cordon Bleu Recipe elevates the classic schnitzel into a rich, indulgent centrepiece perfect for modern pubs and European-inspired menus. Built around a thin, tender schnitzel filled with layers of savoury ham and molten cheese, then coated in a crisp, golden breadcrumb crust, this dish delivers impressive flavour, fast execution and strong guest appeal. Paired with traditional potato dumplings and a silky brown gravy, it becomes a hearty, luxurious plate with high-margin potential and exceptional consistency — exactly what busy kitchens need.

A perfectly crisp Cordon Bleu with molten cheese and ham, paired with a traditional potato dumpling and rich brown gravy.

Introduction

There are dishes that guests enjoy — and there are dishes they remember. A well-made Cordon Bleu falls firmly into the second category. The moment the schnitzel is sliced open and molten cheese flows out, mingling with the aroma of crisp breadcrumbs and warm ham, diners recognise they’re about to experience something deeply comforting and indulgent. It is this blend of theatre, flavour and nostalgia that keeps the Cordon Bleu Recipe one of the most beloved dishes across Germany, Austria, Switzerland and beyond.

In professional kitchens, Cordon Bleu Recipe is as practical as it is delicious. Once assembled, the schnitzels hold well in refrigeration, allowing chefs to prep ahead for service without compromising quality. The breading mirrors the workflow of classic schnitzel production, making integration effortless even in compact or high-volume pub kitchens. And when it comes to finishing, the dish cooks quickly, retains heat beautifully and plates with visual impact.

For the side, few pairings match the rustic charm of German potato dumplings (Kartoffelklöße) with a rich brown gravy. The dumplings offer tender bite and comforting heft, while the gravy provides the savoury depth needed to balance the richness of the cheese and ham. Together, they transform the Cordon Bleu from a simple stuffed schnitzel into a complete European comfort plate — warm, hearty and immensely satisfying.

This is comfort food with character: crisp, creamy, savoury and rewarding from the very first cut to the very last bite.

Key Takeaways

• A true comfort classic:
  This Cordon Bleu Recipe delivers crisp breading, tender meat and molten cheese — a combination that consistently performs well on pub and brasserie menus.
• High-margin, premium feel:
  Despite simple ingredients, the dish carries strong perceived value. When paired with potato dumplings and gravy, it becomes a hearty, restaurant-quality plate.
• Prep-friendly for busy kitchens:
  Schnitzels can be filled, rolled and breaded in batches, allowing efficient mise en place and extremely fast à-la-minute cooking.
• Versatile cooking methods:
  Works flawlessly in shallow pans, deep fryers or on a flat-top with sufficient fat — ideal for pubs with varied equipment setups.
• Perfect for cold-weather menus:
  The combination of ham, cheese, dumplings and gravy makes this a natural star for autumn/winter specials, Sunday menus and comfort-food campaigns.
• Photogenic and sales-driving:
  A sliced Cordon Bleu with oozing cheese provides instant visual impact for social media, chalkboards and menu photography.
• Strong cross-over appeal:
  Familiar flavours appeal to both traditional diners and modern comfort-food enthusiasts, making it a reliable best-seller.

Dish Description

This Cordon Bleu Recipe produces a schnitzel that is visually striking, texturally complex and unmistakably indulgent. The exterior fries to a perfectly even golden colour, with a crisp, airy breadcrumb coating that crackles lightly under the knife. Inside, layers of ham and melting cheese fill the centre, creating a savoury core that contrasts beautifully with the tender meat and crisp crust.

The schnitzel is served alongside potato dumplings, smooth and slightly springy, their mild flavour acting as the ideal canvas for a generous ladle of brown gravy. The gravy — glossy, aromatic and savoury — ties the plate together, soaking gently into the dumplings and pooling around the schnitzel without compromising its crispness. The result is a dish that delivers warmth, richness and balance in every element.

Visually, the sliced Cordon Bleu reveals its molten centre, offering a moment of anticipation and delight for the guest. The colour palette — golden crust, creamy cheese, pink ham, pale dumplings and dark gravy — is both rustic and elegant, perfect for menus, chalkboards and photo-driven marketing.

Operationally, this dish is a star performer:

• Prep ahead → perfect for busy kitchens
• Quick cooking → excellent ticket-time control
• High perceived value → strong margins
• Heavy comfort factor → consistent bestseller in colder seasons

This is the kind of dish diners order once — and then return for.

Service Notes

• Batch-friendly: Fill and bread schnitzels in advance, store chilled, fry to order.
• High-margin classic: Ham and cheese elevate perception without significantly increasing cost.
• Plates beautifully: Cutting one portion open at the pass showcases the molten centre.
• Side dish synergy: Potato dumplings and gravy make the dish feel substantial and premium.
• Perfect winter comfort: Performs exceptionally well on seasonal and specials boards.
• Versatile execution: Works on a flat-top, in a fryer or in a shallow pan.

Cordon Bleu – The Ultimate Ham-and-Cheese Schnitzel with Potato Dumplings & Gravy

A crisp, golden Cordon Bleu stuffed with ham and melting cheese, served with tender potato dumplings and rich brown gravy. A comforting, indulgent schnitzel classic perfect for pub menus.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 1

Course: Main Course

Cuisine: Austrian, German, Swiss

Ingredients Method

Ingredients

  

For the Cordon Bleu

• 1 pork loin schnitzel 120–150 g, pounded thin
• Salt & white pepper
• 1 –2 slices cooked ham thin
• 1 –2 slices melting cheese Emmental, Swiss, Gouda or similar
• Flour for dredging
• 1 egg beaten
• Fine breadcrumbs German-style or standard
• Neutral frying fat rapeseed oil, sunflower oil or clarified butter

For the Potato Dumplings (Kartoffelklöße / Knödel)

• Using ready-made dumplings is absolutely acceptable for pubs and ensures consistency.
• 1 –2 potato dumplings cooked according to package or batch-cooked in-house
• Salted water for cooking
• Butter or oil optional for finishing

For the Brown Gravy

• Use house gravy, demi-glace or a simple reduced stock.
• 120 ml beef or pork gravy house-made or pub-standard

Optional enhancements:

• splash of cream
• mustard
• Worcestershire sauce
• sautéed onions or mushrooms
• fresh parsley

Method

 

Prepare the Cordon Bleu

1. Pound the pork schnitzel thin — approximately 3–4 mm.
2. Season lightly with salt and white pepper.
3. Lay ham slices over one half of the schnitzel.
4. Add cheese on top of the ham.
5. Fold the schnitzel over to enclose the filling (secure edges if necessary).

Set up a classic breading line:

1. Plate 1: flour
2. Plate 2: beaten egg
3. Plate 3: breadcrumbs
4. Coat the schnitzel: flour → egg → breadcrumbs.
5. Do not compress the crumbs — keep it fluffy for maximum crispness.

Cook the Potato Dumplings

1. Bring salted water to a gentle simmer.
2. Add dumplings and cook according to instructions (usually 15–20 minutes).
3. Remove and hold warm.
4. Optionally: finish in a little butter for gloss and aroma.

Make or Heat the Gravy

1. Heat your house gravy gently in a small saucepan.
2. If enhancing:
3. Add cream for richness
4. Add mustard for depth
5. Add a splash of Worcestershire for savoury balance
6. Hold warm on low heat or in a bain-marie.

Fry the Cordon Bleu

1. Heat 2–3 cm of neutral fat or clarified butter in a sauté pan.
2. The schnitzel should float lightly in the fat.
3. Fry for 3–4 minutes per side until deep golden and crisp.
4. Transfer to a rack (not paper) to preserve the crust.

Plate the Dish

1. Place the Cordon Bleu on a warm plate.
2. Position the dumplings to the side, spooning gravy generously over the dumplings.
3. Leave the schnitzel uncovered (keep the crust crisp).
4. Optionally slice one piece open at the pass for dramatic presentation.
5. Garnish with parsley.

Other Schnitzel Recipes

Jägerschnitzel

A hearty German Jägerschnitzel smothered in deep, savoury mushroom sauce, served with traditional buttery Spätzle.

Wiener Schnitzel

A classic Wiener Schnitzel served golden and crisp alongside traditional Bratkartoffeln with bacon and onions — a timeless European pub dish.

Zigeunerschnitzel

A golden, crisp Zigeunerschnitzel smothered in vibrant paprika-pepper sauce, paired with a refreshing German Gurkensalat.

Rahmschnitzel

A crisp, golden Rahmschnitzel with velvety cream sauce, served alongside Swiss-style Rösti and an extra bowl of sauce for generous pouring.

Holsteiner Schnitzel

A classic Holsteiner Schnitzel topped with a sunny fried egg, sardines and capers, served with crisp Bratkartoffeln and a bowl of beetroot salad — a bold Northern German dish with real character.

Frequently Asked Questions

About The Sausage Haüs

At The Sausage Haüs, we take pride in bringing authentic German and Central European dishes to UK kitchens in a format that works for modern operations. While our core range features premium German sausages crafted by Hardy Remagen — a respected butcher with more than 300 years of tradition — and distributed reliably across the UK through Baird Foods, our culinary inspiration extends far beyond sausages.

The Cordon Bleu Recipe embodies everything we value: craftsmanship, consistency, flavour and technique. Like a perfectly seasoned Bratwurst or a traditionally smoked Frankfurter, a well-made Cordon Bleu reflects the heritage of Central European cuisine — simple ingredients elevated by skill and tradition. Whether you’re developing a German-themed menu or simply expanding your comfort-food offering, The Sausage Haüs supports chefs with authentic recipes, dependable supply and a deep appreciation for culinary heritage.

Conclusion

A great Cordon Bleu Recipe delivers far more than flavour — it delivers a moment. It’s the anticipation as the knife cuts through the crisp, golden crust; the gentle release of steam; the sight of molten cheese flowing from the centre; and the unmistakable aroma of warm ham, toasted breadcrumbs and rich gravy. Every element works together to create a dish that feels deeply comforting yet undeniably special.

The contrast of textures is what makes Cordon Bleu Recipe unforgettable: the shattering crispness of the breading, the tenderness of the schnitzel, the creamy melt of the cheese and the delicate savoury notes from the ham. Paired with rustic potato dumplings and a glossy brown gravy, the plate becomes a complete experience — hearty, warming and full of character. It’s the kind of dish that evokes European alpine huts, winter evenings, family gatherings and classic Gasthaus cooking, all translated into a modern pub environment.

For chefs, Cordon Bleu is as practical as it is indulgent. It is reliable in service, forgiving to prep, cost-effective to scale and consistently popular with diners of every age group. It allows kitchens to offer something that feels elevated without adding operational complexity. And from a business perspective, the strong perceived value and emotional appeal make it one of the most margin-friendly comfort dishes available.

For guests, it offers nostalgia and theatre — a dish they instantly recognise, yet one that still feels like a treat. Whether served as a signature menu item, a winter warmer, a weekend favourite or a special event dish, Cordon Bleu consistently delivers satisfaction, highlight moments and repeat orders.

In every way, Cordon Bleu remains one of the most rewarding plates a kitchen can serve: rich, memorable, comforting and undeniably timeless.

If you want to learn much more about Schnitzel, read here.