Refined cordon bleu à la Kuhn Rikon

01. May 2015

Including a colourful leaf salad with honey-mustard sauce

Black Star: For 4 persons

Preparation time: 50 minutes
Cooking time: 15 minutes


  • 560 g piece of veal top rump, trimmed and ready to use
  • Salt, freshly ground pepper

Ingredients / Stuffing

  • 1 tbsp rapeseed oil
  • 20 g onion, finely chopped
  • 40 g fresh button mushrooms, cleaned and coarsely chopped
  • 5 g dried ceps, softened by soaking in water
  • 1 tbsp chives, chopped finely
  • ¼ tsp rosemary needles, chopped very finely
  • Salt, garlic pepper, horse radish mustard and balsamic figs to taste
  • 40 g mountain cheese, fresh
  • 8 thin slices of bacon
  • 20 g plain white flour
  • 1 egg, beaten
  • 160 g light bread crumbs for frying
  • 60 g clarified butter
  • 2 lemons, washed

Preparatory work / Stuffing

  • Take the softened ceps out of the water, allow to drain well and chop coarsely.
  • Heat rapeseed oil in a pan, add onion, cook until soft, add all the other stuffing ingredients, continue to cook for 2 minutes whilst stirring and season to taste with salt, garlic pepper, horse radish mustard and balsamic figs to taste.Allow stuffing to cool.
  • Cut the veal into 8 schnitzels at 70 g each and beat between two sheets of cling film
  • Cut the mountain cheese into 4 sticks at 10 g each
  • Halve the lemons and remove pips (garnish)


Each time lay two slices of bacon side by side, place 1 mountain cheese stick and ¼ of the mushroom filling on top and wrap in the bacon. Repeat this process three times more. Lay each of the fillings between two schnitzels. Season the stuffed veal schnitzels with salt and freshly ground pepper, then dust lightly with flour, dip into the egg and coat with the bread crumbs. Fry the cordon bleu in the heated clarified butter on both sides, turning occasionally, until golden brown.

Ingredients / Colourful leaf salad

  • 320 g trimmed leaf salad, washed and spun in the salad spinner/according to season.

Ingredients / Honey - mustard sauce

  • 30 g onion, peeled and chopped finely
  • 3 g garlic, peeled and chopped small
  • 20 g mustard, mild
  • 50 g honey
  • 200 ml rapeseed oil
  • 100 ml cider vinegar or white balsamic vinegar
  • 100 ml vegetable stock
  • 1 tbsp chives, chopped
  • Salt, freshly ground pepper

Preparation / Colourful leaf salad and honey-mustard sauce

Place all ingredients in a mixer beaker, mix well and season to taste with salt and freshly ground pepper.


So that the salad dressing can be mixed through thoroughly I have used double the quantity in the recipe.

Rudolf Lehmann

Refined cordon bleu à la Kuhn Rikon

* incl. VAT, plus shipping