Cordon Bleu from the air fryer surprises us every time: the coating turns properly crispy, the cheese melts inside, and the Thermomix® makes the preparation faster than using a frying pan.
Cordon Bleu with the Thermomix® and Air Fryer
Ingredients 0 / 9 ✓
- 4 piece chicken breasts or veal escalopes approx. 150 g each
- 4 slices cooked ham
- 4 slices Emmental approx. 30 g each
- 80 g flour plain flour
- 2 piece eggs medium
- 100 g breadcrumbs or 2 stale bread rolls
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp oil for spraying the coating
Instructions 0 / 5
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1
Prepare breadcrumbs and egg in the Thermomix®.
If you have stale bread rolls: break them up roughly and grind for 10 seconds / speed 8 into breadcrumbs, then set aside. Add the eggs to the clean mixing bowl and whisk for 20 seconds / speed 3, then pour into a shallow dish.
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2
Fill and fold the escalopes.
Place each escalope between two sheets of cling film and beat with a meat mallet to approx. 5 mm thickness. Lay one slice of ham and one slice of Emmental on one half of each escalope, leaving a 1 cm border. Fold the escalope over, press the edges firmly to seal, and secure with toothpicks if needed.
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3
Coat in breadcrumbs.
Coat each escalope in flour first, then tap off any excess. Draw through the whisked egg, then coat in breadcrumbs and press firmly so the coating adheres evenly all over.
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4
Cook in the air fryer.
Preheat the air fryer to 190°C. Spray or brush the Cordon Bleus lightly with oil. Place in the basket without letting the pieces touch each other. Cook at 190°C for 12 to 15 minutes until the coating is golden brown and crispy.
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5
Check doneness and serve.
The internal temperature should reach 74°C. Leave to rest briefly, then serve immediately so the cheese runs nicely.
How to get perfect Cordon Bleu in the air fryer
The Thermomix® grinds stale bread rolls into fresh breadcrumbs in 10 seconds at speed 8 and whisks the egg in 20 seconds at speed 3. The escalopes are then coated and cooked at 190°C for 12 to 15 minutes in the air fryer until the coating is golden brown and crispy.
Our tips
- The oil on the coating is not an optional step. Without oil, the breadcrumb layer stays pale and dry rather than crispy. A spray oil bottle makes this much easier.
- Really press the edges firmly when folding and secure with toothpicks if needed. If the Cordon Bleu opens up during cooking, the cheese will run out and burn in the basket.
- Coated Cordon Bleus can be frozen raw. Cook straight from frozen at 180°C for 18 to 20 minutes, no thawing needed.
More on the Thermomix® and air fryer combination in our Thermomix® and Air Fryer Guide.
Looking for cooking times for another dish? Our big Air Fryer Cooking Times Table has temperatures and times for over 30 dishes at a glance.
