![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Cordon-bleu_blog1.jpg\")
<\/p>\nKunagi t\u00e4histas see nimetus laia sinist paela, mida kandsid de Saint-Esprit r\u00fc\u00fctelkonna liikmed. T\u00e4nap\u00e4eval kannab seda nime mitu k\u00f5rgetasemelist kokakooli.
\nSamas on selle nimetuse all tuntud ka toit, mis t\u00e4histab liha, mis on m\u00e4hitud \u00fcmber juustu v\u00f5i on juustut\u00e4idisega. Sageli on lisaks t\u00e4idiseks ka sink. Liha, mida selle toidu jaoks valmistatakse v\u00f5ib olla erinev, vasikaliha, seafilee, v\u00e4ga levinud on ka kanafilee.
\nMina valmistasin seda toitu kanafileest, kasutasin kahte t\u00fc\u00fcpi juustu ning keerasin liha koos t\u00e4idisega ka rulli.
\nSelle toidu algust dateeritakse 1940-ndatesse aastatesse ning arvatavasti sai see alguse \u0160veitsist. Laiemalt tuntuks sai see toit 1960-ndatel aastatel.<\/p>\n
<\/p>\n
Valmistamisaeg: 20 min ettevalmistus, 45 min k\u00fcpsetamine<\/span> Koostisosad:<\/span> Valmistamine:<\/span> Kunagi t\u00e4histas see nimetus laia sinist paela, mida kandsid de Saint-Esprit r\u00fc\u00fctelkonna liikmed. T\u00e4nap\u00e4eval kannab seda nime mitu k\u00f5rgetasemelist kokakooli. Samas on selle nimetuse all tuntud ka toit, mis t\u00e4histab liha, mis on m\u00e4hitud \u00fcmber juustu v\u00f5i on juustut\u00e4idisega. Sageli on lisaks t\u00e4idiseks ka sink. Liha, mida selle toidu jaoks valmistatakse v\u00f5ib olla erinev, vasikaliha, […]<\/p>\n","protected":false},"author":1,"featured_media":3493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[543,42,649,661],"class_list":["post-3581","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-cheese","tag-kana","tag-ham","tag-switzerland","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=3581"}],"version-history":[{"count":70,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3581\/revisions"}],"predecessor-version":[{"id":3651,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3581\/revisions\/3651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/3493"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=3581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=3581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=3581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: keskmine<\/span>
\nKogus: neljale<\/span><\/p>\n
\nNeli kanafileed, l\u00f5igatud liblikl\u00f5ikega
\n8 viilu Hollandi t\u00fc\u00fcpi juustu
\n8 viilu mozzarellat v\u00f5i \u0160veitsi t\u00fc\u00fcpi juustu
\n8 viilu sinki
\nSoola ja musta pipart maitsestamiseks
\n4 tl Dijoni sinepit
\njahu paneerimiseks
\nriivsaia paneerimiseks (mina kasutasin Panko riivsaia)
\n3 muna paneerimiseks
\n50 ml toidu\u00f5li praadimiseks<\/p>\n
\n1. L\u00f5ika kanafilee ristipidi liblikl\u00f5ikega pooleks nii, et pooled j\u00e4\u00e4vad kokku. Laota filee laiali toidukilest alusele, kata toidukilega ning tambi laiaks ja \u00f5hukeseks.
\n2. M\u00e4\u00e4ri kanafilee Dijoni sinepiga ning maitsesta musta pipra ja soolaga. Aseta fileele kaks juustuviilu, nendele kaks singiviilu ja kata singiviilus kahe teist sorti juustuviiluga
\n3. Keera kanafilee tihedalt rulli, p\u00fc\u00fca sulgeda ka rulli otsad sedasi, et t\u00e4idis j\u00e4\u00e4ks rulli sisemusse. Keera rull tihedalt toidukilesse ja aseta +4 kraadi juurde tahenema umbes 30 minutiks v\u00f5i kauemaks. Rulli v\u00f5ib ka eelmisel p\u00e4eval valmistada ja k\u00fcpsetada hiljem.
\n4. Klopi 3 muna lahti nagu tehakse omletti, vala taldrikutele jahu ja riivsai.
\n5, Kuumuta keskmisest tugevamale kuumusele toidu\u00f5li, veereta rulli munas, seej\u00e4rel jahus, uuesti munas ning l\u00f5puks riivsaias. Panko riivsaia kasutamine tekitab eriti m\u00f5nusa ja kr\u00f5beda katte.
\n6. Pruunista rulli igast k\u00fcljest, ka otstest kuldpruuniks ning aseta ahjuvormi.
\n7. K\u00fcpseta rulle 200 kraadi C juures 30 minutit praeahjus. Lase rullidel 5-10 min puhata enne lahti l\u00f5ikamist.
\nServeeri be\u0161amellkastmega ning n\u00e4iteks ahjukartulitega.
\nValmis!!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Cordon-bleu_blog2.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"