Cordon Bleu

Forget everything you thought you knew about cordon bleu. This version swaps the usual chicken for tender pounded sirloin, layered with thin Danish ham and nutty Svenbo cheese, then breaded and pan-fried in butter until the crust shatters at the first cut.

The Dijon mustard tucked inside adds a sharp little kick that plays beautifully against the richness of the cheese. It’s the kind of dish that feels fancy but comes together in under 30 minutes start to finish.

A squeeze of fresh lemon and a scatter of parsley keep things bright on the plate.

Chef Tips

• Pound steaks evenly so they roll and cook uniformly. Use plastic wrap to prevent tearing.
• Keep the ham and cheese slices slightly smaller than the steak so the edges seal properly.
• Don’t crowd the pan. Fry two at a time to maintain a steady sizzle and get that golden crust.
• Let them rest a minute after frying so the cheese stays put when you slice in.