Cordon Bleu with Vegetable Fettuccine
This recipe brings together delicious cordon bleu stuffed with cheese and meat or chicken and fresh vegetable fettuccine creating a complete meal that combines protein rich ingredients with vibrant healthy vegetables. The dish offers high protein from the meat and cheese along with fiber vitamins and minerals from the vegetables making it a balanced and nutritious option. It can be served as a main course for lunch or dinner and is known for its rich flavor and satisfying texture.
Benefits
• High protein content from meat and cheese
• Fiber and vitamins from the vegetables
• A balanced meal full of flavor
Meal Type
A rich nutritious main dish
Cordon Bleu
1 kg ground chicken
Spices:
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
Filling: Kashkaval cheese + chicken/turkey mortadella
Coating: Eggs with spices, flour with spices, breadcrumbs
Plastic wrap for shaping
Vegetable Fettuccine
1 tbsp butter
1 large onion
Green + red (+ yellow) bell peppers
Garlic
Mushrooms
Salt, white pepper, chicken powder
1 cup cooking cream
Mozzarella cheese
500 g fettuccine
Cordon Bleu
Mix the chicken with spices until combined.
Flatten it between plastic sheets and fill with cheese and mortadella.
Roll tightly and freeze for 30 minutes.
Coat in egg, then flour, then breadcrumbs.
Freeze again for 15–30 minutes.
Fry until golden or bake in the oven.
Vegetable Fettuccine
Sauté butter and onion.
Add peppers, garlic, and mushrooms.
Season and add cooking cream + mozzarella.
Cook pasta and mix with the sauce.
Serve with the cordon bleu.
