Focused recipe
Embutido Cordon Bleu
Ham and Swiss cheese stuffed embutido meatloaf coated with breadcrumbs and fried until golden brown and crispy
Filipino Swiss Updated 12/15/2022
Ingredients
Measured from the catalog payload.
- 8 slices ham
- 8 slices swiss cheese
- 1/2 cup all-purpose flour
- 2 egg
- 1 1/2 cups panko breadcrumb
- 2 cups cooking oil
- 1 lb ground pork
- 1 lb ground chicken
- 1 knorr chicken cube mashed
- 1/4 cup sweet pickle relish
- 1 cup cheddar cheese grated
- 1 red bell pepper minced
- 1/2 cup raisin
- 1 carrot minced
- 1 onion minced
- 1 egg
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3/4 cups breadcrumb
- 1/2 cup heavy whipping cream
- 2 tablespoons dijon mustard
- 1 1/2 tablespoons butter
- 2 tablespoons minced yellow onion
- salt
Instructions
9 cooking steps
- Combine all the embutido ingredients in a bowl. Mix well. Set aside.
- Lay a sheet of foil on a flat surface. Scoop ¾ cups of meat mixture and spread it on the foil. Lay 2 slices of ham over the meat mixture and top it with 2 slices of cheese. Roll the foil and secure by twisting the ends.
- Steam for 1 hour. Remove from the steamer and let this cool down. Remove foil wrap.
- Heat 2 cups cooking oil.
- Dredge each embutido in all-purpose flour. Dip it in beaten egg, and then coat with panko breadcrumbs.
- Deep fry until golden brown. Set aside.
- Make the Dijon cream sauce by melting butter in a saucepan. Add onion. Cook until soft.
- Pour heavy whipping cream. Stir and add Dijon mustard. Stir and continue cooking using between low to medium heat setting until the sauce reduces to half. Add salt to taste.
- Arrange the embutido cordon bleu on a serving plate. Serve with creamy Dijon sauce. Share and enjoy
Catalog details
Useful for browsing and sync.
Main Course, Chicken cordon bleu, Embutido recipe, Filipino meatloaf Public recipe Revision 1